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16 servings
suggest servings
| 3 | cups | basil | leaves, fresh |
| 1/2 | cup | olive oil | |
| 2 | cloves | garlic | peeled |
| 1/4 | cup | pine nuts | toasted |
| 1/4 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 1 | loaf | bread, italian | about 1 pound |
| 3 | each | italian plum (roma) tomatoes | thinly sliced |
| 8 | ounces | mozzarella cheese, non-fat | sliced |
In a blender or food processor, puree the basil leaves, olive oil and garlic.
Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
Preheat the broiler.
Slice Italian bread to desired thickness. Spread a layer of pesto on each slice.
Top with roma (plum) tomatoes and mozzarella cheese.
Place topped bread slices in a single layer on a large baking sheet.
Broil 5 minutes, or until cheese is bubbly and lightly browned.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 1.0g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 25mg | 1% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 2% |
| Sugars 1.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 4% | Vitamin C | 6% | |
| Calcium | 2% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Provence (PRO-VAWNS) is the southeastern region of France on the Mediterranean Sea. Bordered by Italy on the east, Provence's diverse topography is characterized by mountains, valleys, beautiful beaches and ...
Good square..i didn't find anything wrong with the recipe. I did substitute crisco golden shortening for the margerine in the bottom layer. I froze the bar prior to cutting it for easier removal. It is delicious. I like the lemon juice in the drizzle on top. Very, very cocnutty!
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