Vegetable Bruschetta With Pesto |
|
 |
Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
This is wonderful! My niece, Erika, made it for us after she had taken a class at the Chopping Block in Chicago. Everyone wanted the recipe! This is actually two recipes, one for the bruschetta and one for the pesto. The last 6 ingredients are for the pesto. My prep. time is a complete estimate as I am always doing too many other things at the same time to pay attention! Ingredients:
1 small zucchini or 1 small summer squash, diced |
2 cups fresh tomatoes, diced |
1/2 yellow bell peppers or 1/2 orange bell pepper, diced |
12 large fresh basil leaves, shredded |
1 small onion, preferably purple, diced |
2 tablespoons extra virgin olive oil |
2 teaspoons red wine vinegar |
1/2 teaspoon sea salt |
fresh ground black pepper |
1/4 cup pesto sauce |
1 loaf bread, a good crusty one like ciabatta |
2 cups fresh basil, packed |
2 large garlic cloves |
1 cup extra virgin olive oil |
1/2 cup pine nuts, lightly toasted |
6 tablespoons parmesan cheese, freshly grated |
6 tablespoons romano cheese or 6 tablespoons asiago cheese, freshly grated |
Directions:
1. For Bruschetta: Combine first nine ingredients (through the pepper) and set aside. Preheat grill or oven. Slice bread in half the long way, then in smaller slices. Grill or toast bread 2 minute on each side. Brush one side of each slice w/pesto. Top each slice with 2 T of the vegetable mixture and drizzle with remaining juices from bottom of bowl. Serve immediately.
2. For Pesto: Combine 2 cups of basil, the garlic, oil and pine nuts in a food processor. Stir in cheeses. Store extra in refrigerator and bring to room temperature before serving.
|
|