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Pesto Shallot Bruschetta

Chef Greg Anania,

Bread & Circuses’ signature sourdough baguette uses a house‑made culture and contains only flour, salt and water. Locally grown shallots are sharp, but Bothwell smoked gouda smooths the bite.

1 sourdough baguette
6 shallots, diced
12 oz Bothwell smoked gouda cheese

4 cups of packed, fresh basil
1/4 cup pine nuts, toasted
4 cloves garlic, diced
1/4 cup parmesan cheese
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper

Combine pesto ingredients in food processor. Pulse until uniform and a consistency that you desire. Pesto keeps for up to 1 week refrigerated or 6 months in the freezer.

1. Spread pesto on each slice of baguette.
2. Sprinkle diced shallots and top with sliced cheese.
3. Place under a broiler in middle rack for 2-4 min or until cheese browns. Serve immediately.

Yield: one baguette serves 6-8 people

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