One of the things I like most about this is that I can eat a couple of pieces and not worry about the carb count - Two small pieces of this bread don't amount to many carbs. Good if you are watching your blood sugar.
It is so easy to make. All I did was rub garlic on the toasted bread, spread pesto sauce on the bread and topped with the fresh mozzarella. I put the bread under the broiler to melt the cheese and served. Following is the pesto recipe I used - courtesy Food Network.
Pesto:
5 big handfuls basil leaves (about 2 hefty bunches)
1/2 cup pine nuts or 3/4 cup walnuts
1/2 cup fresh grated Parmesan or Pecorino cheese
Juice of 1 small lemon
2 cloves garlic, peeled
Kosher salt
About 20 grinds freshly ground black pepper
3/4 cup extra-virgin olive oil
Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
Enjoy!! Talk to you soon!!
4 comments:
This looks really yummy! You know how I love the whole pesto/mozz combination!
yummy! and with bread from the Hill?! you can't go wrong! :)
That pesto recipe from food network is pretty solid. I've used pistachios instead of pinenuts when I don't feel like talking to a loan officer and it still turns out swell. Freezes well too if you add the Parm after it comes out of cryo!
The bread is great! I love going to the Hill. It is one of my favorite places in St. Louis.
I will have to try pest with pistachios. Thanks for the idea.
I know you love this combo, Beth - it is my son's favorite salads.
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