Kittencals Pesto Bruschetta Recipes

Steps:

• Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

Steps:

• Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
• Blend until a paste form, stopping often to push down the basil.
• Add in the Parmesan cheese and Kosher salt; blend until smooth.
• Transfer to a bowl.
• NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
• If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.

Steps:

• Preheat broiler.
• Prepare a large baking sheet.
• Slice the bread to desired size slices.
• Spread a thin layer of prepared pesto onto each slice.
• Top with chopped tomatoes then 1-2 slices of mozzarella cheese.
• Place onto baking sheet in one layer.
• Broil for about 3-5 minutes or until lightly browned.
• Delicious!

Steps:

• Preheat oven to 400 degrees F.
• Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
• While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

Steps:

• In a saucepan, heat the olive oil; saute the onions, Italian seasoning and oregano for about 2-3 minutes, stirring until soft but not brown.
• Add in garlic and saute for 2 minutes, stirring constantly.
• Add in the tomato paste; stir and cook 1 minute.
• Add in the remaining ingredients; cook and simmer on low heat for 1/2 to 3/4 hours, stirring occasionally, adding more salt if needed (the longer you cook this sauce the thicker and richer it will be!).
• Cool slightly and use immediately or refrigerate up to 5 days or you may freeze.
• *NOTE* freeze in plastic containers after cooled, I find that this sauce tastes even better if left in the fridge overnight to blend the flavors before using or freezing.
• Delicious!