Lauren’s dad recently bought us a firepit for the house. Unfortunately, all of the rain and cold weather has limited our ability to make use of this fun new addition. Two nights ago it was nice enough to have a fire and invite a few friends over. The hostess in me got a little carried away and decided we couldn’t have people over unless we had hors d’oeuvres. Still on my Italian kick, I decided to make Pesto Bruschetta. The secret: make your own crositini!
Pesto Bruschetta
Yield: 30 pieces
Loaf French Bread
Olive Oil
Pesto (store-bought is great, I used Classico Traditional Basil Pesto)
4 Plum Tomatoes
Crumbled Goat Cheese
Balsamic Reduction*
To make the crostini, preheat the oven to 400. Slice the bread into ½ inch pieces. Drizzle with olive oil, bake 8-10 minutes or until crisp. Spread the pesto onto the crositini. Slice the tomatoes and cut slices in half so you have semi-circle pieces. Put tomatoes on top of pesto (2-3 semi circles each). Add a few pieces of crumbled goat cheese. Drizzle with balsamic reduction. Enjoy!
*To make balsamic reduction: heat 1 cup of balsamic vinegar until thick, about 7 minutes. Keep a close eye on this as it is easy to overcook.
YUM!! These look and sound fabulous!
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