I love the creamy nutty flavor of pine nuts, but pecans or walnuts would work nicely, too.
The first time I made this bruschetta, I did a few variations and served it as a side dish with our salmon dinner. We voted and picked this combination of ingredients. Since we were sampling, I didn’t take a pix, so I made it again at Sunny’s house. A couple of people were there at the time, so they happily became tasters. These are good warm, but hot out of the toaster oven with the melted cheese and the edges of the bread all crispy…mmm, even better. And with a glass of chardonnay? Well, everyone was even happier.
1 small sourdough baguette, cut at an angle
into ½-inch slices
about ¼ cup ready-made pesto
3 roma tomatoes, diced small
½ cup shredded parmesan cheese
1 T capers (a heaping tablespoon)
2-3 T pine nuts
Spread the pesto on the baguette slices. Add the tomatoes and capers. Top with the parmesan cheese and pine nuts. Toast in the toaster oven until the edges of the bread are crisp, the cheese melts, and the pine nuts are browned.
Recipe by Pearl