How to Prepare Delicious Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes

Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes. 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.

Add the sun-dried tomatoes and chopped parsley. 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. 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 achieve that.

Ingredients of Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes

1. Prepare 1 loaf of garlic bread (sliced diagonally).
2. It's 12 of nos Urban platters sun dried tomatoes (need to soak in hot water for 5/6 minutes).
3. You need 1/2 cup of Urban platters freeze dried cheese flakes (which you need to soak in prior for couple of minutes for rehydration).
4. It's 2 tablespoon of Urban platters basil pesto (which is incorporated with butter in room temperature).
5. You need 1 tablespoon of urban platters avocado oil to grease the baking tray.

Top each piece with some of the tomato-bean mixture. Combine basil, sun-dried tomatoes, Parmesan cheese, lemon juice, garlic, and salt in the bowl of a food processor; pulse until blended. Sun-Dried Tomato Basil Pesto. this link is to an external site that may or may not meet accessibility guidelines. 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.

Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes step by step

1. 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)...
2. Preheat oven in medium heat.Bake bruschetta for 5/6 minutes.Let it cool.Enjoy crispy cheesy bruschetta as an evening snack..

If you want a little more "fire" in the pesto add a chili or chili flakes. Sun dried tomatoes in pesto are my favorite! Here's my bruschette with sun-dried tomato pesto for you to enjoy. Place the sun-dried tomatoes, garlic, basil and pine nuts in a small food processor and blitz until you have a rough Spread a little of the pesto on each bruschetta, then scatter with a few of the diced tomatoes. Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping Italian Diabetic Recipes.