Monday, September 11, 2006

Pesto Bread

I was at a kiln firing party this weekend. Someone brought some wonderful toasted bread topped with pesto. I loved it so much that I decided I had to try to figure out how to make it.

It was actually quite easy.
  • 1 loaf Italian or French bread sliced into 1/4-1/2 slices
  • 3-4 cups fresh basil
  • 5 cloves garlic
  • 1-2 TBS olive oil
  • 1/8 cup pine nuts
  • sea salt & pepper
Slice the basil and mince the garlic. Mix in bowl with pine nuts, a little salt & pepper, and just enough olive oil to coat.

Pile the pesto mix onto the slices of bread and lightly drizzle a little more olive oil over all.

Bake for about 25 minutes at 350F.

You can eat this straight up or sprinkle with some Italian cheeses like Romano, Parmesan, and/or Asiago. I had a four cheese mix (with all of the previously mentioned cheeses plus Provolone).