Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes
Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes is something that I’ve loved my entire life.

Add the scrambled eggs on top of the goat cheese and cut each of the toast slices in half. Pour olive oil in slowly, with the processor running, until a paste forms. Toss to combine and adjust the seasoning with lemon juice, to taste, and salt and pepper. To make this Bruschetta Cheese Ball, whip together your cream cheese, sour cream, mozzarella cheese, Parmesan cheese, fresh tomatoes, sun-dried tomatoes, fresh basil, a dash of balsamic and your secret ingredient, Boursin ® Garlic & Fine Herbs Cheese.

To begin with this recipe, we must prepare a few ingredients. You can have basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes using 5 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes:
  1. Make ready 1 loaf garlic bread (sliced diagonally)
  2. Make ready 12 nos Urban platters sun dried tomatoes (need to soak in hot water for 5/6 minutes)
  3. Make ready 1/2 cup Urban platters freeze dried cheese flakes (which you need to soak in prior for couple of minutes for rehydration)
  4. Take 2 tablespoon Urban platters basil pesto (which is incorporated with butter in room temperature)
  5. Get 1 tablespoon urban platters avocado oil to grease the baking tray

Add olive oil in a steady stream until a thick sauce forms! If your sun-dried tomatoes are packed in oil, drain them. If not, place them in a heat-safe bowl and pour boiling water over top to cover. In a food processor, combine sun-dried tomatoes, basil, walnuts, Parmesan, garlic and about ¼ of the oil.

Steps to make Basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes:
  1. Toast the bread slices in microwave or in a griddle.You can also grill them.Depends how you like it.I prefer the easiest way of preparing this.Simply the way pizza is made in microwave.Apply generous amount of buttery basil pesto,add cheese flakes on top (which I soaked in water for couple of minutes..They will be exactly be fresh like other cheese flakes you use for making bruschetta or pizza).Add tomatoes (which were again soaked in hot water for 5/6 minutes)..
  2. Preheat oven in medium heat.Bake bruschetta for 5/6 minutes.Let it cool.Enjoy crispy cheesy bruschetta as an evening snack.

If not, place them in a heat-safe bowl and pour boiling water over top to cover. In a food processor, combine sun-dried tomatoes, basil, walnuts, Parmesan, garlic and about ¼ of the oil. Layer the ingredients into your food processor as follows - basil leaves, garlic, sun dried tomatoes with the oil from the jar, salt, and black pepper. Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don't over process the ingredients.

So that is going to wrap this up for this exceptional food basil pesto bruschetta with sun dried tomatoes and freeze dried cheese flakes recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!