Toasted Pesto Rounds Food

PESTO CROSTINI APPETIZER

Steps:

• Brush crostini slices with olive oil and grill or toast in oven until golden brown. Heat oven to 375, place round slices on baking sheet, toast 8-10 minutes, at 8 minutes turn over to toast other side. Toast additional 8 minutes.
• In food processor fitted with steel blade, pulse walnuts one or two times, add arugula leaves, basil, parsley, 2 tablespoons cheese and garlic, pulse until smooth.
• Scrape down sides and add softened butter and olive oil. Pulse mixture until smooth and creamy. Add salt and pepper if desired to taste.
• Spread small amount of pesto on crostini, sprinkle with parmesan cheese, top with sliced tomato.

BASIL PESTO BREAD ROUNDS

Steps:

• Set oven to broil.
• Arrange the bread rounds/slices in a single layer on a cookie or baking sheet.
• Broil for about 6-7 minutes or until lightly toasted (watch closely that they do not burn).
• Remove then flip the slices so that the toasted side is on the bottom.
• Set oven to 350 degrees.
• In a small bowl mix together mayonnaise, pesto, garlic, Parmesan cheese and salt to taste.
• Divide and spread the mixture onto the untoasted tops of each bread slice, then sprinkle lightly with black pepper if desired.
• Bake for about 6-8 minutes, just until they bubble and turn golden.
• Let cool slightly before serving.

BASIL PESTO BREAD ROUNDS

Steps:

• Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
• Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
• Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

PESTO EGG TOAST

Steps:

• Turn the oven to its broiler setting and position a rack in the middle of the oven.
• Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
• Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
• Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

THE BEST CLASSIC PESTO

Steps:

• Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

TOASTED PESTO ROUNDS

Steps:

• Preheat broiler.
• Combine basil, cheese, garlic and mayo.
• Arrange bread slices in single layer on nonstick baking sheet.
• Broil about 40 seconds or until lightly toasted.
• Turn bread slices over and spread evenly with basil mixture.
• Broil 1 minute or until lightly browned.
• Top evenly with tomato and onion and season with pepper.