Pesto Chicken Bruschetta Food

PESTO CHICKEN BRUSCHETTA

Steps:

• In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
• Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
• Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
• Sprinkle 1/4 cup asiago cheese on bread.
• In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
• Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
• Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.

PESTO BRUSCHETTA

Steps:

• Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

PESTO BRUSCHETTA PASTA

Steps:

• Cook the pasta according to package directions; drain and rinse with cold water.
• While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
• Toss the cooked pasta with the olive oil mixture.
• Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
• Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.