Pesto Bruschetta
1 loaf (1 lb) French bread, cut in slices
1 jar (7 oz.) prepared pesto
2 medium tomatoes, seeded and finely chopped (I used Roma)
1 pkg. (4 oz.) crumbled feta cheese (or mozzerella for K)
Arrange bread slices on an ungreased baking sheet. Spread with pesto: top with tomatoes and cheese. Broil 4 in. from the heat for 3.5 minutes or until edges are lightly browned.
This ones from Taste of Home: Best of Quick Cooking.
No comments:
Post a Comment