Reviewed: Sep. 13, 2009

I took this to an italian party and everyone loved it. The only change I made is I took a baguette sliced it in half and toasted it. I will definately mamke this again!

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DIANE BULANDA

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Reviewed: Jun. 12, 2009

These are THE BOMB! I and my guests couldn't stop eating them. I did slice and toast (on both sides) the french baguette. The only other change I made was to substitute walnuts for the pine nuts. I finely ground the walnuts in a coffee bean grinder that I use only for nuts so as not to transfer any coffee flavor over from grinding coffee beans. Pines nuts are so expensive and walnuts or even pecans are a cheap and tasty substitute.

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KitchenDiva

Cooking Level: Expert

Living In: Memphis, Tennessee, USA

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Reviewed: Jun. 4, 2009

I got this recipe on the "Daily Dish".It's a classic, but I didn't make it in years. My husband came so hungry from work that I didn't look up the exact recipe again.I just knew the ingrediences. So I ended up using too many nuts and not enaugh basil. I can't even tell. Delicious! I extra bought Giabatta bread. Perfect!

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Miky from Germany

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Reviewed: May 31, 2009

Very good - but pre-toasting the bread is a must. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 15, 2009

Yummy! This is excellent. I did cheat and use prepared pesto. I agree that the bread should be lightly toasted before adding the pesto and tomatoes. Can't wait to have this again.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Nov. 18, 2008

These were excellent. I tried a few without the tomato, since I ran out, and they were great as well. I tried slices around 1/2 inch and 1/4 inch thick and really like the thinner better. The bread was less hard and easier to eat, but the pesto oil soaked through a little. Still way yummy.

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dpnw

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Reviewed: Sep. 7, 2008

Yummy. I used roasted garlic pesto bought from shop, used cheddar cheese (the only cheese in house), made these and served with salad for lazy Sunday lunch. Very easy & quick. Oh, and I too lightly toasted the baguette. Turned out fab. Thanks.

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CATATWORK

Cooking Level: Beginning

Living In: Yangon, Yangon Division, Myanmar

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Reviewed: Aug. 18, 2008

Cooking is not one of my favorite things but I had a ton of basil so I started looking for a recipe which called for a ton of it. I'd never made pesto before and I must say, I really really liked the results. I'll freeze some of it like another "cook" suggested and impress my sister with my home cooking.

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MayerMangat

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Reviewed: Jun. 24, 2008

entire family loved it!

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suzthecook

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Reviewed: Jun. 22, 2008

I've never cared for pesto before, but making it bruschetta-like by incorporating bread makes this something I will make often!

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abbeysmom

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Reviewed: Jun. 15, 2008

Very tasty and golden brown cheese is appealing to the eye. I added salt and pepper to the tomatoes and sprinkled a little garlic powder and rosemary on top. Yum.

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RDRABEN

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Reviewed: May 23, 2008

Very refreshing and delicious. I took it to my gym for a pot luck and it was gone within minutes! I didn't have tomatoes and used canned diced tomatoes and it was still pleasing to the palate.

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LadyJander

Cooking Level: Intermediate

Living In: New Port Richey, Florida, USA

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Reviewed: Jan. 13, 2008

This recipe was fine. I had some ladies over, so I sliced the bread especially thin, but I had LOTS leftover. I would make again. But, it wasn't spectacular.

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bethmorris1125

Cooking Level: Intermediate

Home Town: Brecksville, Ohio, USA

Living In: Marietta, Georgia, USA

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Reviewed: Nov. 13, 2007

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.

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Oct. 27, 2007

Amazing flavour, I love it!

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Dominique Richard

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Reviewed: Oct. 4, 2007

So easy! I do suggest toasting the bread on both sides before adding the pesto. I used bottled pesto and provolone cheese. I think that sundried tomatoes or even canned tomatoes would be good as well. I used fresh Roma. This was a favorite at a recent party which I found ironic as it was the quickest and easiest! Several people wanted the "recipe". The combination of pesto, tomato and cheese is a sure winner. Thanks for a great recipe.

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NIGELLA1

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Reviewed: Oct. 8, 2006

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!

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PHLORADA

Home Town: Cleveland, Ohio, USA

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Reviewed: May 15, 2006

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.

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JENN_77

Cooking Level: Expert

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Reviewed: Feb. 2, 2006

This was an ULTRA QUICK, snack solution for unexpected guests. I used Ciabatta bread and followed the instructions to a T. Everyone loved it, and I will definitely be doing it again and again ...

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MOSHI LERTORA

Cooking Level: Intermediate

Living In: Lima, Lima, Peru

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Reviewed: Dec. 5, 2005

I made this Saturday for a pre-concert luncheon. I would give it 5 stars, but I made some changes. For the sake of convienience, I used a good quality prepared pesto sauce, omitted the tomatoes and used grated parmesean cheese. I served the bread with Smoked Salmon Chowder. Yummy

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JEANNEB2005

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