Appetizers and desserts are my favorite. When I go to restaurants I often skip the entree entirely in favor of appetizers. Maybe I’m just a sucker for cute bite sized foods. One of my favorite appetizers to bring to parties is this tasty bruschetta. With juicy fresh (Jersey) tomatoes, pesto, and fontina cheese they are to die for. For the record I’m not Italian, but it’s fun pretending.
Pesto and Fontina Bruschetta:
- 2 or 3 ripe tomatoes (I use Roma)
- 1 french baguette
- 1 large red pepper
- 1 onion (I used red but any would be fine)
- 1 jar basil pesto
- Fontina cheese
- Garlic salt
- Basil (fresh or dried)
The main ingredient to this recipe is tomatoes. Here in NJ we are known for our tomatoes (and GTLing) which adds to the deliciousness of this recipe. Start by dicing the tomatoes into small pieces. I use Roma tomatoes so they are very deep red and juicy.
Next dice the whole red pepper and some of the onion. Mix the peppers and onions together and spread them onto a baking sheet with about a tablespoon of olive oil. Let them roast in the oven for a few minutes (5-10) or until the edges of the pepper start to blacken. When they are done add them to the bowl of diced tomatoes and sprinkle with garlic salt. Everything tastes better sprinkled with garlic salt.
Refrigerate the topping mixture until it is ready to be used. Next, slice a baguette into approximately 1/2″ slices until you have about twenty.
Spread the slices of bread out on a cookie sheet or tin foil. Toast in the oven at 375 degrees for about 3 minutes. Remove from oven and quickly spread pesto onto the toasted side and top with a small slice of cheese.
Set your oven to broil and return to the oven for about 45 seconds or until the cheese starts to look melty and delicious. The edges of the bread should be golden brown.
Add your tomato mixture to the top of the bread and sprinkle with basil. I usually use fresh basil but some bugs just attacked my basil plant so dried basil will have to do. Serve as an appetizer at any dinner party or event and enjoy.