Bruschetta on Pesto Toast Points!

Todays creation? Bruschetta and Pesto Croutons!

This is so simple but simply satisfying. Give your taste buds a taste of Tuscany with this recipe that calls for nothing that mother nature can’t provide. Great to serve as an appetizer accompanied with a great bottle of Chianti Classico! Bon Apetito!

What you’ll need:

A large bundle of basil

2 cloves of garlic

1 small sweet onion

1/3 cup olive oil

Sea salt to taste, about 1/2-1 tsp

1/2 cup grated pecorino romano cheese

4-5 large ripened tomatoes (be creative and add yellow, red and orange tomatoes if you wish)

1 baguette sliced to about 1/4 inch thick (the grocery store bakery should be able to do it for you if you ask)

about 1/2 cup of pesto (refer to Pesto Recipe from earlier post)

Don’t forget that bottle, or two,  of wine!

To get started, brush each of your baguette slices with a generous portion of pesto and sprinkle with some of the grated cheese. You can use a spoon or a pastry brush. Place on a cookie sheet and bake at 375 for about 10 minutes or until golden brown. Best if you set a timer so that you don’t forget. Take out of the oven and put on a try to cool and set aside. While that is toasting, load your food processor with tomatoes that are cut up enough for processing (quartering them should be fine), add garlic gloves, onion quartered, and basil with stems removed and then process on pulse for less than 1 minute. The mixture should remain chunkie but check that the garlic is broken down otherwise pulse a little more. After the mixture is processed,  add the olive oil and salt to taste and stir. Spoon the tomato mixture in a decorative bowl and top with some of the grated cheese and place in the center of a pretty platter or plate, and arrange the toast slices around the bowl on the tray and serve with your choice of wine.  Muwahhhh Delicioso!