Reviewed: Aug. 20, 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: Dec. 17, 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: Intermediate Living In: Chandler, Arizona, 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 16, 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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Reviewed: Nov. 30, 2005

Very good and easy to make. I could not find the pine nuts, so I made it without. My husband loved this!! I make this again!

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Mom of 2 boys


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Reviewed: Oct. 13, 2005

You would expect the bread to be nice and crisp; however, the basil mixture is very moist and makes the bread slightly soggy.

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Gina Smith


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Reviewed: Aug. 10, 2005

Wonderful! even my picky father in law went back for more!

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BERNZOMATIC

	Cooking Level: Expert Home Town: Ringgold, Virginia, USA Living In: Milton, North Carolina, USA
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Reviewed: Jul. 31, 2005

Kids really liked. Cheated and bought the pesto sauce. I did not add the tomatoes but next time I will do half with tomatoes and half without them. (for kids & adults) Thanks

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Jul. 11, 2005

I burned the heck out of this bread, but it was still pretty good, and had a pretty and impressive presentation for our guests. I did use prepared pesto to save time...and watch it VERY carefully as it bakes!!!

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