Last year I went to Uva, a wine bar in the city. I was pregnant at the time and unable to sample the wine; however, I did have my fair share of bruschetta and it was AMAZING….I am still thinking about it a year later. So, when my friend Ashley said she was coming up from NJ to visit, I knew it was time to try and recreate one of the bruschettas, specifically the Sundried Tomato Pesto Bruschetta.
This bruschetta was so easy to make and delicious. Definitely a great appetizer that I will be sure to add to my repertoire!
Also, I used the Cibo Naturals Classic Basil Pesto Sauce, but any basil pesto would work. I hope you enjoy it as much as I did!
Sundried Tomato Pesto Bruschetta Recipe
Ingredients:
1/2 baguette, cut into 1/4 inch slices
1/2 cup pesto
1/3 cup sun-dried tomatoes
1/3 cup pine nuts
1/3 cup parmesan cheese
Directions:
1. Turn oven to 350 degrees.
2. Brush lightly with olive oil.
3. While the oven is heating up, put pesto, sun-dried tomatoes, pine nuts and parmesan cheese in the food processor and chop until combined.
4. Put bread in the oven and bake for 6 minutes.
5. Top with bruschetta spread.
6. Serve immediately.