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Pesto Chevre Bruschetta

Ingredients

  • Baguette, sliced thinly on a bias
  • Olive Oil for brushing
  • 4 oz. Package Goat Cheese
  • 1/2 Cup Pesto
  • 2 Tomatoes, diced
  • 1 Onion, minced
  • Salt and Fresh Ground Pepper
  • Balsamic Reduction

Directions

  1. Place slices of baguette on a dry baking sheet. Brush with olive oil and toast in oven at 350º until crisp.
  2. Mix tomatoes and onions together in small bowl. Season with salt and pepper. Let crostini cool, then spread with a thin layer of goat cheese. Spread a thin layer of pesto on top of goat cheese, then top with a spoonful of tomato and onion mixture. Place bruschetta on serving dish and drizzle with balsamic reduction.

Traditional Basil Pesto

Ingredients

  • ¼ cup pine nuts
  • 2 cloves garlic
  • 2 cups lightly packed basil leaves
  • 1 ½ teaspoons grilled lemon juice
  • ½ teaspoon grated lemon peel
  • ½ cup olive oil
  • Salt and freshly ground black pepper
  • ¾ cup freshly grated Parmesan

Directions

  1. Place pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Pulse until the garlic and pine nuts are well chopped. Add the basil leaves, lemon zest and 1 teaspoon of the lemon juice. Pulse to combine.
  2. With the processor on, slowly stream in the olive oil through the feed tube until a wet paste forms. Scrape down sides of the bowl of the food processor and pulse again until well combined.
  3. Add the Parmesan cheese. Pulse one more time. Transfer to a medium bowl and taste for seasonings.