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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pesto brushetta toasts Recipe

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This recipe for Pesto brushetta toasts is from Ballinger Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 baguette
2 Tbsp and 1/2 cup olive oil
12 oz fresh mozzarella cheese
3 Tbsp sliced black olives
1/4 cup roasted red bell pepper strips (optional)
1 crown broccoli
1/2 lemon
1/4 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 cup basil leaves, loosley packed
1/2 tsp salt
Directions:
Directions:
Cut baguette and spread with oil. Bake at 350 for 5 minutes. Cut broccoli into florets, boil in pot of water about 2 minutes, until slightly soft. Rinse in cool water. Juice 1/2 lemon or use equivalent in lemon juice. Blend with Parmesan, basil, garlic, and salt and blend to make pesto. Spread pesto on baguettes and top with a slice of fresh mozzarella and sliced black olives. Optional Red pepper. Serve.

 

 

 

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