Last night we celebrated our anniversary with dinner at home. The big celebration was our getaway to Charleston, and after a trip it is so nice just to be back at home. I thought that having an appetizer and bottle of wine ready when Charles got home from work would make the meal a bit more special. I decided that bruschetta would be fun to leisurely eat over wine and while I prepared the rest of our meal, plus I could incorporate many of Charles’s favorite foods.
This build your own bruschetta platter looked impressive, but was simple to prepare. I used store bought pesto – I used Rana brand and my husband loved it. Use a high quality pesto (from the refrigerator section), it definitely makes a difference. Then I chose some of our favorite toppings: heirloom tomatoes, fresh mozzarella, and prosciutto. If I was making this for a larger group I would have added in roasted red peppers, manchego, ricotta, sautéed mushrooms and marinated artichoke hearts.
I don’t blog about everything that I cook, so when Charles really loves something he get really excited and tell me that I have to write about it. This pesto bruschetta falls into this category. Charles insisted that I share this simple recipe with you, and I hope that you enjoy it as much as he did.
I am not going to get into exact proportions here – it is really personal preference. This appetizer is easily scalable and would be great for parties.
You will need:
Fresh French Bread
or any toppings you like
Slice the bread into pieces 1 inch thick. Then top with a generous amount of pesto (about a tablespoon per slice of bread). I let this sit while I prepared everything else for the bruschetta. This allowed the bread to absorb some of the oil from the pesto which helped the bread to toast up nicely.
Place an oven rack at the top of your oven. Turn your oven on to low broil. Place the bread on a baking sheet and toast the bread for about 2 minutes, until the edges of the bread are slightly browned.
Cut the slices of bread in half, and place them on the platter with the toppings.