Monday, February 18, 2013

Pesto Bread

½  loaf Italian or French bread (I like the 9-grain from the Publix deli)
2 tomatoes, thinly sliced
1 small packet goat cheese (plain, not seasoned)
Makes about 8 slices
Bread, tomatoes, goat cheese, and pesto.

Tomatoes should be sliced fairly thin.

·         Heat oven to 350°
·         Slice the bread into about 1” thick slices
Sliced bread waiting for topping.

·         Spread pesto on the bread slices and let soak in for about 10 minutes
·         Spread goat cheese on top of pesto
·         Top with thinly sliced tomatoes
Spreading the home-made pesto sauce on the bread.

·         Place bread slices on a metal cookie sheet
·         Bake in oven at 350° for about 10 minutes, until just hot and a bit crispy
·         Turn oven to Broil and leave bread under broiler for just a minute or two (you have to WATCH them at this stage or they will BURN!!!  I’ve burned more than I’ve eaten, I think!)
·         Remove from oven, arrange on serving tray, let cool a few minutes, and serve warm
Top with pesto, then goat cheese, then tomatoes.

 Careful . . . they will be extremely hot after broiling!!!

Chef’s notes:   This recipe is awesome.  My favorite bread of all time . . . makes a good appetizer or side dish with dinner.  Try it next time you have company.  I would call it Bruschetta, but experts would argue that it’s not grilled, yada yada yada.  Whatever.   It’s good!  See my homemade Pesto recipe on this blog.


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