Pesto Shallot Bruschetta
Ingredients
- 1 sourdough baguette, sliced
- 6 shallots, diced
- 1 ½ cups Bothwell Smoked Gouda cheese, sliced
- 4 cups packed, fresh basil
- ¼ cup pine nuts, toasted
- 4 cloves garlic, diced
- ¼ cup parmesan cheese
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
Directions
-
- Combine pesto ingredients in a food processor and pulse until desired consistency.
- Spread pesto on each slice of baguette.
- Sprinkle diced shallots and top with sliced cheese.
- Place under broiler for 2-4 minutes and serve immediately.
