Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
To make the pesto, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts Note that you'll have way more than you'll need; leftover pesto can be frozen or tossed with pasta. To make the sandwiches, spread one side of each slice of bread with butter. You guys, this sun dried tomato and basil pesto pasta is amazing.
Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes:
- Get 1 loaf garlic bread (sliced diagonally)
- Make ready 12 nos Urban platters sun dried tomatoes (need to soak in hot water for 5/6 minutes)
- Take 1/2 cup Urban platters freeze dried cheese flakes (which you need to soak in prior for couple of minutes for rehydration)
- Prepare 2 tablespoon Urban platters basil pesto (which is incorporated with butter in room temperature)
- Take 1 tablespoon urban platters avocado oil to grease the baking tray
Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper. Arrange the toasted bruschetta on a serving platter and drizzle with the remaining extra-virgin olive oil. Top each piece with some of the tomato-bean mixture. I added some sun dried tomatoes to my Pesto Grilled Cheese, which added a nice sweet-tart pop of flavor against the creamy cheese and salty pesto.
Instructions to make Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes:
- Toast the bread slices in microwave or in a griddle.You can also grill them.Depends how you like it.I prefer the easiest way of preparing this.Simply the way pizza is made in microwave.Apply generous amount of buttery basil pesto,add cheese flakes on top (which I soaked in water for couple of minutes..They will be exactly be fresh like other cheese flakes you use for making bruschetta or pizza).Add tomatoes (which were again soaked in hot water for 5/6 minutes)..
- Preheat oven in medium heat.Bake bruschetta for 5/6 minutes.Let it cool.Enjoy crispy cheesy bruschetta as an evening snack.
Never thought to add pesto, but I will give it a try-right after I make some of your kale pesto. It is next on my list of. Taking inspiration from our green basil pesto and cutting out the cheese, it all just fell into place and we knew we were on to a winner. If you want a little more "fire" in the pesto add a chili or chili flakes. Sun dried tomatoes in pesto are my favorite!
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