Bruschetta With Pesto Mozzarella And Sun Dried Tomatoes Recipes

OVEN-ROASTED TOMATO BRUSCHETTA WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 375 F. Line a large baking sheet with parchment paper, and set aside.
• Slice the Roma tomatoes into about 1/2" slices, about 5 slices per tomato. Spread the tomato slices onto the baking sheet with parchment paper. Drizzle tomatoes with olive oil, then sprinkle with salt and pepper. Roast at 375 F for 25-30 minutes, until softened and slightly caramelized. Remove from the oven and allow to cool.
• While the tomatoes are roasting, slice the baguette into 1/4"-1/2" thick slices to get about 18 slices. Lay the sliced baguette on a separate baking sheet. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Bake at 375 F for 3-5 minutes until crisp, then remove from the oven and allow to cool as the tomatoes finish roasting.
• Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. Divide the mozzarella slices amongst the crostini.* Bake these at 375 for about 3-4 minutes until the mozzarella has melted.
• Remove from the oven, and allow to cool slightly. Drizzle with balsamic glaze, and top with fresh basil leaves.

BRUSCHETTA WITH PESTO, MOZZARELLA AND SUN-DRIED TOMATOES

Steps:

• 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).
• Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
• Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
• To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
• To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

Steps:

• Preheat broiler.
• Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
• Place the bread under the broiler and toast until light golden; remove.
• Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
• Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
• On top of that lay out some basil leaves to cover the top of the bread.
• Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
• On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
• If you like you can add a pinch of sea salt but I didn't.
• Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.