Pistachio Pesto & Mozzarella Bruschetta
Ingredients:
Ingredients
Bread Base
- Baguette (sliced diagonally into ½ inch pieces)
- 2 Tablespoons of Olive Tap Garlic Olive Oil
- 8 ounces Fresh Mozzarella Cheese (sliced into ¼ inch pieces)
Pesto
- 1 Cup Arugula
- 1 ½ C. Flat-leaf Parsley
- 1 Tablespoon Fresh Oregano
- ½ Teaspoon Lemon Zest
- ¾ Cup Pistachios
- ¼ Cup of Olive Tap Italiano 100% EVOO
- 2 Tablespoons of Olive Tap Garlic Olive Oil
- 2 Tablespoons of Olive Tap Sorrento Lemon Olive Oil
- ½ cup Parmesan Cheese
- Salt (to taste)
Directions:
For Pesto:
Place parsley, arugula, oregano, lemon zest and pistachios in a blender or food processor and blend until finely chopped. With the processor running, slowly add olive oil in a steady stream until the mixture is pureed. Add Parmesan and blend for another minute. Add salt to taste. Pesto may be made ahead of time and stored in the refrigerator or freezer with a thin layer of olive oil on top.
Preheat oven to 400 degrees F.
Place bread slices on a baking sheet. Brush with Garlic Olive Oil. Bake for 5 minutes or until the bread starts to crisp. Allow bread to cool.
Spread a generous layer of pesto on each bread slice (don’t be shy!), top with a piece of mozzarella cheese. Place bread back in oven to melt cheese slightly. Serve bruschetta immediately & enjoy!
An Original Recipe by Amy Jo Dale, California
Recipe Contest Winner: 2nd Place Appetizer
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