Bruschetta With Pesto, Mozzarella And Sun-Dried Tomatoes

• 1 French baguette, cut into thin slices
• 1/4 cup olive oil
• 2 garlic cloves, quartered
• 6 ounces mozzarella cheese, sliced very thin
• 4 -6 sun-dried tomatoes (not packed in oil)
• Red Pesto
• 3 ounces sun-dried tomatoes (not packed in oil)
• 2 garlic cloves
• 15 big basil leaves
• 1/3 cup olive oil
• 1/3 cup freshly grated parmesan cheese
• Basil Pesto
• 1 cup basil leaves
• 1/4 cup pine nuts (or blanched almonds)
• 3 tablespoons freshly grated parmesan cheese
• 1/4 cup oil (about)

1. Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
2. Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
3. Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
4. To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
5. To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.

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Taken from www.food.com/recipe/bruschetta-with-pesto-mozzarella-and-sun-dried-tomatoes-114023 (may not work)