Pesto Bruschetta

• 2 cup Fresh Basil | 30 leafs
• 1 1/4 cup Parmesan, Romano, Asiago cheese, freshly shaved | Trader Joe's 5 oz. container
• 3 large Garlic cloves, chopped
• 1/4 cup Pine nuts
• 1/2 cup Extra virgin olive oil
• 1 dash Salt and Fresh Cracked Pepper
• 1 packages Grape Tomatoes, halved lengthwise
• 1 French Bread, thinly sliced 1/2 inch thick at a 45-degree angle
• 3 large Garlic cloves, sliced lengthwise
• 1/4 cup Extra-virgin olive oil
• 4 dash Parmesan cheese, can
• 2 cup Mozzarella, shredded
• 4 dash Dry Basil

1. Preheat oven to 400
2. Make Pesto: Combine basil, garlic, Parmesan, Romano, Asiago cheese, and pine nuts in food processor or blender | Plus until smooth.
3. Slowly drizzle in extra virgin olive oil while pusleating until fully incorporated.
4. Season with kosher salt and cracked black pepper
5. In a small bowel | Cut cherry tomatoes in half and lengthwise | Season with Salt, Fresh Cracked Pepper & Coat with Paresman cheese
6. Arrange bread on rimmed baking sheet.
7. Brush with olive oil and rub with garlic
8. Spread Pesto on bread & Top Bread with grape tomato slice mixture
9. Sprinkle Mozzarella cheese on top & Season with Dry Basil
10. Bake until beginning to crisp and cheese melts about 8 mins
11. Serve immediately
12. Bon Appetit :)

fresh basil, parmesan, garlic, nuts, extra virgin olive oil, salt, grape tomatoes, bread, garlic, extravirgin olive oil, parmesan cheese, mozzarella, basil

Taken from cookpad.com/us/recipes/355915-pesto-bruschetta (may not work)