since i hate onions and tomatoes, i always avoid bruchetta at restaurants. however, this one italian place we went to recently had fresh pesto topped bruchetta. it was absolutely so delicious, that i decided i needed to whip some up at home! it wasn't that hard, and was SO GOOD.
2 cups fresh basil leaves, packed
1/2 cup grated Parmesan
a little less than 1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
1 Loaf of Italian Bread
~ Preheat oven to 350 degrees
~ Add garlic to food processor/ magic bullet and pulse a few times.
~ Combine the basil in with the pine nuts, pulse again.
~ I used a magic bullet, so it was slow going at first. I had to pulse and pulse until I finally got most of it chopped. Once I added the olive oil, it was smooth sailing... so I suggest adding some of that in first if you have a magic bullet!
~ Slowly add the olive oil a bit at a time.
~ Add the grated cheese and pulse again until blended.
~ Add a pinch of salt and freshly ground black pepper to taste.
(if you wish to freeze your pesto- omit the cheese and pine nuts, and add at a later date! you WILL have pesto leftover, so this might be a good option.)
~ Cut Italian bread into thin slices, and place on a baking sheet.
~ Bake the slices for about 10 minutes.
~ Spread pesto onto the bread slices, and serve!!
Expert tip: use good olive oil.
While the pesto we made was good, it would've been even better if we'd made sure we had some better quality stuff on hand. (I'm partial to the unfiltered organic olive oil from Trader Joe's, but unfortunately there was none around.)