This recipe is certainly a crowd pleaser and incredibly easy for parties! For those that have never tasted pesto, bruschetta is a perfect first experience.
- 1 large French loaf
- olive oil
- 4 oz. garlic and herb cream cheese, softened
- 1/4 c. pesto
- 4 Roma tomatoes, diced
- garlic salt
- 1/2 c. shredded parmesan
- Preheat oven to 350* and spray two cookie sheets with nonstick cooking spray.
- Using a sharp serrated knife, slice the French loaf vertically into about 2 inch sections. Arrange bread pieces with the soft interior facing up and lightly drizzle with olive oil (I use a silicon brush to spread the oil over the top portion evenly).
- Place the bread into the oven for approximately 7-8 minutes until the top is just starting to crisp.
- In a medium-sized mixing bowl, combine the diced tomatoes, pesto, 1 tablespoon of olive oil and garlic salt. Gently toss to coat the tomatoes. Place about a tablespoon of tomatoes onto the tops of the bread pieces and sprinkle shredded cheese on top.
- Return to the oven and bake for additional 8-10 minutes until the cheese is melted (be careful to not overcook because the bread will become bricks).
Yields approximately 20 pieces.
Eat, Bork, and Be Merry!