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Tuesday, August 21, 2012

Pesto Bruschetta

This is a ridiculously easy dish to make, and works well as an hors d'oeuvres to bring to parties.  I double check the spelling of hors d'oeuvres every time I write it lest you think I'm a moron.  I can also tell you from experience that it is a good addition to appetizers-for-dinner night.  I hope we're not the only people who do that, because it's amazing.  It's the perfect way to justify chowing down on cheese and crackers and the like because it's a meal.  Anyway, I've wandered off topic again.

I made my own pesto for this, but you can certainly use store bought as well, making it even easier.  I've also done a variation where I subbed goat cheese for some of the cream cheese.

Pesto Bruschetta

1 french baguette, cut into 1/2 inch slices (you can toast, or not)
8 oz. package cream cheese, room temperature (light cream cheese works well here because it's a little easier to spread)
1/4 cup pesto (start with a couple tablespoons and adjust to taste)

In a food processor, or a large bowl, combine cream cheese and pesto.
Spread on baguette slices.
Garnish with tomato slices or basil, if you feel like it.  
Bring to a party and impress your friends.


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