Last week I shared with you how to make Homemade Pesto, today I’m using it in Pesto Bruschetta. It’s super simple and so delicious. When we arrived in Rome, it was crazy late at night. We were starving but most shops had closed up for the night so we ducked into the most adorable little local tea shop/bar/cafe called Makasar Cafe and I’m so glad we did! It ended up being one of our top meals in all of Italy.They were only serving a few dishes, but Pesto Lasagna and the Bruschetta were just so delicious. I still dream about that meal. Now back in the US, I had to do my best to recreate the pesto bruschetta! This and the Caprese Dip may need to be a regular appetizers of mine.
Start with a quality baguette and slice it into one inch thick pieces. I like to pick up a loaf from the bakery at our local farmer’s market. All of the pretty loaves lined up sucker me in. If I can’t wait for that, I’ll run into a Panera. Nothing fancy, but I absolutely love their bread!
Spread your pesto onto each slice. Be generous, the bread really soaks it up!
Top each piece with a thin slice of mozzarella. Go to the fancy cheeses section of your grocery store or head to a specialty Italian market. With only three ingredients, it’s really important to get high quality food items. You can really taste their flavors.
Finish off by toasting in the oven until the cheese has melted. I dropped a sprig of thyme on top of each one to give it a little pop. Make sure to serve these warm, but not piping hot. I love that perfect moment when they are warm and gooey but not so hot that they burn the top of your mouth!
- 1 Baguette
- 1 Cup of Pesto
- 8 Ounces of Mozzarella
- Sprigs of Thyme
- Preheat oven to 350 degrees.
- Slice 1 inch thick slices of baguette.
- Generously spread pesto on each slice.
- Top with a slice of mozzarella.
- Toast until the cheese has melted (5-6 minutes).
- Be sure to serve these warm!