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Sandy’s Bruschetta Recipe

   
 

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     Sandy’s Bruschetta

Category   Appetizers
Sub Category   None

Ingredients
French bread Loaves
˝ cup salted butter
1/8 tsp garlic powder
2, 4 oz. jars of Dell Alpe Pesto aha bennovese
(look in the gourmet pasta section in your grocery store)
Cedar’s Fresh Bruschetta (or similar fresh salsa)
Sea Salt
Shredded Parmesan Cheese (such as Stella)
Fresh Basil
 

Instructions
Preheat the oven to 450 degrees. Cut the french bread into Ľ”slices. Melt the butter, then mix into it the garlic powder. Brush the garlic butter mixture on both sides of the sliced french bread. Lay the slices flat on cookie sheets. Toast for 5-7 minutes. I toast one tray at a time.
Mix the pesto sauce in the jar. Then spread a layer onto one side of each slice of the toasted bread. After this, using a fork, place the bruschetta tomatoes on top of the pesto, being sure not to include the water, but just the tomatoes. Then, crank a little sea salt over the tomato layer. Sprinkle a little of the parmesan cheese over the tomatoes. Then chop the basil into little strips. Sprinkle a little over the cheese layer.


Originally Submitted
1/31/2015





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