Bruschetta with Basil Pesto

• 1 jar (8-10 Oz. Jar) Basil Pesto (I Use Classico Brand)
• Baguette Bread (presliced If Your Store Has It)
• 8 ounces, weight Mozzarella Cheese (not Shredded)
• 1 container (16 Oz. Container) Tomato Bruschetta (I Use The Premade Stuff On The Olive Bar At My Grocery Store)
• 4 teaspoons Olive Oil
• 4 ounces, weight Parmesan Or Romano Cheese

1. Line 2 baking sheets with aluminum foil (this makes for easy clean up!).
2. If you cant find a pre-sliced baguette, slice the one you do get into 1/4-inch slices.
3. Put the bread slices on baking sheets.
4. Drizzle each slice with olive oil.
5. Toast the bread under the broiler until lightly browned.
6. I toast both sides.
7. Im not a fan of soggy bread, and this helps with that!
8. Preheat oven to 350 degrees.
9. After the bread is toasted, put 1/2 teaspoon (or so) of basil pesto on each bread slice.
10. On top of the pesto, put 1 teaspoon (or so) of tomato bruschetta.
11. Sprinkle parmesan or romano over the bruschetta.
12. On top of bruschetta, put a slice of mozzarella (1 square inch piece).
13. Bake until mozzarella begins to melt and bruschetta is warmed through.
14. These are a requirement for every family gathering ... and we have a lot of gatherings!

basil, bread, mozzarella cheese, tomato bruschetta, olive oil, romano cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bruschetta-with-basil-pesto/ (may not work)