Sicilian Tomato Pesto Toasts
Yield: 6 servings
- 2 cups basil leaves
- 2 tbsp pine nuts, toasted
- 1/4 cup QCOM Tuscan Estate Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 1/4 cup Parmigiano-Reggiano cheese, grated
- 1/8 tsp red pepper flakes
- 1 cup roma tomatoes, chopped
- salt & pepper to taste
- baguette
Combine basil, pine nuts, olive oil, and garlic in food processor, process until smooth. Add cheese and red pepper flakes, process until blended. Transfer mixture to a bowl. Add tomato, salt and pepper to taste. Stir gently to combine.Slice baguette and lightly toast. Spoon pesto on toasts and serve.
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