At a recent party our friends went wild over this. A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese. It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. You can easily take out and thaw what you need. Enjoy!
Original recipe makes 16 slices
3 cups fresh basil leaves
1/2 cup olive oil
2 cloves garlic, peeled
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese
1 (1 pound) loaf Italian bread
3 roma (plum) tomatoes, thinly sliced
1 (8 ounce) package mozzarella cheese, sliced
- In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
- Preheat the broiler.
- Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
- Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.
Calories: 194 kcal
Carbohydrates: 15.7 g
Cholesterol: 10 mg
Fat: 11.5 g
Fiber: 1.1 g
Protein: 7.3 g
Sodium: 273 mg