Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

ounces mozzarella cheese, sliced very thin. To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a I didn't make any changes except I used slices of french breat and made some with the sun dried tomatoes and some with roasted bell pepper. 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.

Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. 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 can achieve that.

The ingredients needed to make Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes:

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

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. Top each piece with some of the tomato-bean mixture. 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.

Steps to make Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes:

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.

Top each piece with some of the tomato-bean mixture. 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. If you want a little more "fire" in the pesto add a chili or chili flakes. Sun dried tomatoes in pesto are my favorite! Fresh basil is added to a sauce made of canned tomatoes simmered with balsamic vinegar, sugar, and red pepper flakes.

So that’s going to wrap it up with this exceptional food basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!