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Ingredients
- 1 Loaf ciabatta bread or any hard loaf bread you prefer
- 4-5 Heirloom tomatoes thinly sliced
- Fresh buffalo mozzarella sliced
- Fresh basil pesto Recipe below
Basil Pesto
- 1 Bunch fresh basil leaves (thoroughly washed) ave some whole leaves to place on top
- 2 Cloves garlic
- 1 Cup Walnuts or pine nuts
- 1/2 Cup Parmesan cheese grated Fresh if available
- 1/2 Cup olive oil
- Salt and pepper to taste
Ingredients
Basil Pesto
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Instructions
Make the pesto
- Place the garlic and walnuts in the food processor and process until blended
- Add the cheese and olive oil and blend only until mixed
- Add the basil leaves and blend until it becomes a paste
- Add salt and pepper to taste
- Turn the oven on broil and assemble the bruschetta
- Cut the bead in half length ways and place onto a baking sheet
- Spread the pesto on both sides
- Add on the tomatoes and cheese
- Put the baking sheet into the oven and broil until the cheese melts
- Once the cheese is melted and the tomatoes slightly softened, remove from the oven
- Place the basil leaves on top of the bread
- Slice and serve warm
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