Recipe by KBehrens2
"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!"
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fresh basil leaves
toasted pine nuts
grated Parmesan cheese
1 (1 pound) loaf
roma (plum) tomatoes, thinly sliced
1 (8 ounce) package
mozzarella cheese, sliced
Yummy, I used a baguette. I would have given it 5 stars if you instructed to lightly toast the bread first. (The pesto/tomatoes make it soggy. Pesto was fantastic, I used basil and parsley mixed and added a little salt and pepper. I have plenty pesto left over for tomorrows dinner which I will toss with pasta and shrimp alfredo. FYI - pine nuts are also called pignoli nuts and you can find them near your olives, pickles etc. or in your pasta sauce section in your supermarket. I toasted in small non skillet by itself for a minute or two.
You would expect the bread to be nice and crisp; however, the basil mixture is very moist and makes the bread slightly soggy.
Awesome! My fiance doesn't prefer basil but loves this! Always the first to go at parties! Use fresh moz and parm...it makes a difference! Also, use baguette slices lightly toasted on both sides to avoid soggines. Watch pines nutss , as they burn very easily!Thanks for the great recipe!
These are so freaken good! My husband and kids love these so much that I have to double the batch each time I make them. I agree with the last review, you can get away with less olive oil.
Great recipe. I've made it several times and have received rave reviews each time. I do recommend lightly toasting the bread slices (a baugette works well) before adding the pesto; otherwise the bread tends to get a little soggy. I've made this with havarti, munster, and swiss cheese on top - and they are all good! Note - I used pre-made pesto...it cut down on time and still worked well.
I had so much basil in my garden, I was not sure what to do with it all. We tried this recipe and loved it. I even froze some for later. Thanks so much for submitting.
I didn't use the pesto recipe from this recipe, but made my own with cilantro, basil and sundried tomatoes. But the rest of the recipe was fantastic. I made these as appetizers and our guests loved them. They are so easy once the pesto is made. I also added a little bit of italian seasoning and crushed red pepper to each bread slice to spice them up a little. Delicious!
This was just excellent and I plan to make it often given it's summer and I'll have a bountiful supply of beautiful basil and vine-ripe Roma tomatoes in my garden. I did take a short cut in that I always keep homemade basil in the freezer (I put it in zip-loc bags, sort of flatten it out, then break off chunks as I need it). Since there was only Hubs and me eating it, I opted to use fresh Italian rolls from a wonderful old Italian bakery in Milwaukee. I agree with the submitter to slice the tomato thinly, although this is just a matter of personal preference. Not only is this delicious, with the slightly crunchy toasted Italian bread with its classic "Caprese-style" flavors of basil, tomato and mozzarella, but it also makes your mouth water just from its eye appeal. For me, this is some darn good comfort food.
* Percent Daily Values are based on a 2,000 calorie diet.
Basil Pesto Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 104
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