Updates to Come!

I have been so busy taking three science classes that I have not had a chance to write any blog entries!  I finished my last class on Friday, and I plan to enter in all of our adventures in the past few months!  We've been busy with baseball, swimming, and tons of other things.  I can't wait to fill you all in!

Basil Pesto Bruchetta

One of my favorite recipes to make when my basil is in season!

 

Basil Pesto Bruchetta

Prepare Pesto

2 Cups of fresh basil leaves

½ Cup grated Parmesan cheese

¼ Cup pine nuts

3 Garlic cloves

2/3 Cup of extra-virgin olive oil

Salt and pepper to taste

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.  Add olive oil and process until fully incorporated and smooth.  Season with salt and pepper.  Add cheese.  (I put saran wrap over the top of mine, and stick it in the fridge.  I make sure the plastic is touching the pesto while I prepare the other stuff.  If you just leave it, it gets brown on top. 

Preheat oven to 350 degrees

Cut the baguette (I used French), place on a sheet tray and toast both sides (about 5 min per side)

Rub with garlic clove cut in half. 

Spread pesto, chopped up tomato (I soaked my tomato in balsamic vinegar), and grated Parmesan cheese on the bread.  Bake until cheese is melted.