Monday, July 4, 2011

Red Pepper and cherry tomatoe bruschetta with Pesto


6 slices of sourdough bread

2 containers of cherry tomatoes

1 diced green onion

4 cloves of garlic

1/4 cup olive oil

freshly ground black pepper

3 tbsp of basil pesto

1 roasted red bell pepper

toast the bread in oven

remove from oven and add garlic to one side of bread

drizzle olive oil over bread

combine diced tomatoes, garlic, olive oil, black pepper, green onions,pesto, diced bell peppers in bowl

Spoon combination onto toasted bread and serve!

* sprinkle with goat cheese or feta if desired.

Tip- you can use kitchen scissors to cut your tomatoes! and if you are a fan of olives... they go well in the mix.. Bon appetit!

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