Summer is coming!!!!!!!!!!!!
My husband and I just planted out garden and we are super excited! We only have a tiny little amount of space on our back patio, so we filled it with herbs, a bunch of varieties of peppers, and a couple strawberry plants. Last year we had planted a bunch of tomatoes, squash, strawberries, herbs, peppers, and it was just too packed in. The only things that did well last year were the herbs and peppers, so we nixed all the big stuff and spread things out a little bit. And the herbs are already going crazy! Our oregano and parsley carried over from last year and they are huge already. Last year our basil did amazing and we couldn’t use it fast enough. If you have the same dilemma, herbs that you can’t use fast enough, pesto is the answer!
There is nothing better than fresh pesto! Click here or the picture below to see how to make your own fresh pesto.
You can use the pesto in pasta or on THIS yummy pizza…. or in today’s easy appetizer.
This recipe is just a matter of assembly. Once you have your pesto, all you need to do is stack everything up and enjoy. These make a a perfect appetizer for a party or finger food for a summer picnic.
- 1 long loaf of French Bread
- 1 head garlic, roasted (optional)
- 1/2 batch of my pesto recipe
- 1 can of sun dried tomatoes, packed in oil
- Parmesan or Mozzarella cheese for sprinkling
1. If using, roast your garlic and make your pesto.
2. Slice the bread and lay it out on a baking sheet. Broil for 2-3 minutes, until golden brown, watching closely so it doesn’t burn.
3. Leave the bread on the pan and spread some of the roasted garlic cloves on the bread like butter. Now, I thought this would be amazing, but I skipped this step because I didn’t have time to roast the garlic and it still tasted great.
5. Spread a glob of pesto onto each slice of bread. Next, place a sun dried tomato piece or two on top of the pesto. You probably wont use the whole can of tomatoes, depending on how many slices you make.
6. Sprinkle the cheese on top and you are good to go!
Recipe from Edible Experiments