As you can see from various posts on this blog, I absolutely love tomatoes and bruschetta. I’m always looking for ways to change it up, and the below recipe is definitely a good one, especially as summer is winding down – gotta do something with all of those tomatoes and herbs, right?
1 Baguette for Crostini
1 pint Grape Tomatoes
1 bag Julienned Sundried Tomatoes, dry
3 tbsp Balsamic Vinegar
3 cloves Garlic
1 1/2 cup Basil, fresh
1/2 cup Parmesan cheese
1/4 cup Olive Oil
1/2 cup Nuts (I like Pine Nuts or Blanched Almonds)
Salt & pepper
First, preheat your oven to 400°. While the oven is heating up, dice the tomatoes, sundried tomatoes, and 1 clove of garlic. Add into a mixing bowl, and drizzle the balsamic in – toss gently, and salt and pepper to taste. Last, chop up 1/2 cup of the basil leaves, and add to the mixture. Set aside for the flavors to marry together.
Cut the baguette into thin slices, and place evenly on a baking sheet. Toast for a few minutes on one side (about 3-5). In the meantime, take your food processor or blender, and add in 1 cup of the basil, nuts, parmesan cheese, and 2 cloves garlic. Pulse until chopped and combined. While you have the food processor going, slowly drizzle in the olive oil, then salt and pepper to taste. Once the toasts are ready, flip them over, and add a spoon full of pesto to the top of each toast (this would be the side that was pan side down, which should be the most toasted). Place back in the oven for another 3-5 minutes, or until the toast is golden brown and the cheese in the pesto starts to melt. Top with the sundried tomato bruschetta mixture and enjoy!