Basil Pesto and Sun-Dried Tomato Bruschetta

  • 1 baguette, 1/4″ slices (should make about 24 pieces)
  • 1/4 cup olive oil
  • 2 Tbsp sweet butter
  • 2 cloves garlic, minced
  • 2 Tbsp fresh basil, minced

Heat the olive oil with the butter, garlic and basil until the butter is melted.  Brush the oil-butter on both sides of bread slices.  Place bread on a baking sheet and bake at 350 degrees until golden brown.

Bruschetta Topping

  • 1 cup fresh basil leaves
  • 3 garlic cloves
  • 1 Tbsp toasted pine nuts
  • 1 Tbsp olive oil
  • 3 Tbsp sun-dried tomatoes

Place all ingredients except the sun-dried tomatoes, in a food processor and blend into a butter like consistency.

Assembly:  Spread a tablespoon of pesto paste on each toasted bruschetta and top with sun dried tomatoes.

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One response to “Basil Pesto and Sun-Dried Tomato Bruschetta

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