Basil Pesto Bread
.
Yield
16 servingsPrep
20 minCook
5 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
basil
leaves, fresh |
*
|
| ½ | cup |
olive oil
|
|
| 2 | cloves |
garlic
peeled |
|
| ¼ | cup |
pine nuts
toasted |
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | loaf |
bread, italian
about 1 pound |
* |
| 3 | each |
italian plum (roma) tomatoes
thinly sliced |
|
| 8 | ounces |
mozzarella cheese, non-fat
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
basil
leaves, fresh |
*
|
| 118 | ml |
olive oil
|
|
| 2 | cloves |
garlic
peeled |
|
| 59 | ml |
pine nuts
toasted |
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | loaf |
bread, italian
about 1 pound |
* |
| 3 | each |
italian plum (roma) tomatoes
thinly sliced |
|
| 231.2 | ml/g |
mozzarella cheese, non-fat
sliced |
*
|
Directions
In a blender or food processor, purée 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.
