Basil Pesto Bread Rounds Recipes

BASIL PESTO BREAD

Steps:

• In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
• Preheat the broiler.
• Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
• Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.

BASIL PESTO BREAD ROUNDS

Steps:

• Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
• Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
• Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

BREAD PESTO

Steps:

• In a large bowl, place flour, salt and mix until well combined.
• In a small bowl or jug, mix lukewarm water with yeast and sugar. Let it rest for a couple of minutes until foamy.
• Then pour the liquid into the dry ingredients, add the beating egg and olive oil, and stir with a fork until roughly combined.
• Trasfer the dough onto a work surface, and knead for a couple of minutes until smooth. You might need an extra Tbsp of water, trust your judgment here, but overall the dough should be easily pliable.
• Once you shape the dougn into a ball, place it back into its bowl, cover with a damp cloth (to prevent its surface from drying out) and let it rest in a warm place until it doubles in size (about 1 hour).
• Once the dough is ready, place it onto a large sheet of parchment paper.
• Stretch it out with your fingers into a rectangular shape (about 10 x 12 inches).
• Spread the pesto on half of the rectangle, then lift the other side of the parchment paper and fold the other half of the dough over the one covered with pesto. Gently flatten the rectangle with your fingers.
• Cut the rough edges, than with a pizza cutter cut the rectangle lengthwise into 4 large stripes. At this point, you can cut the 4 stripes crosswise in order to get 8 stripes in total. This will give you 8 smaller rolls rather than 4.
• If you keep the stripes long, wrap the dough around your fingers into a loose knot leaving space in the center. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Try to squeeze into a nice rounded shape. If you cut the stripes shorter, you can easily shape them into spirals.
• Place each roll on to a bakin pan lined with parchment paper, brush them lightly with some egg wash (to keep them moist), and let them rest for about 30 minutes.
• Preheat the oven to 420°F/220°C.
• Before putting the rolls in the hot oven, brush them again with egg wash and sprinkle with seeds, and salt flakes if you wish.
• Bake them for about 15-20 minutes until golden.

BRUSCHETTA WITH PESTO

Steps:

• In a medium bowl toss together the chopped tomatoes, onion, oregano, chopped basil, salt and olive oil. Set aside.
• On medium / hot, Heat pan grill and keep temperature relatively high, place sliced bread on pan and turn until toasted, remove to a large plate and spread with pesto, top with a heaping tablespoon of tomato mixture, some arugula leaves, two or three ribbons of goat cheese and a drizzle of balsamic glaze if desired. Serve immediately. Enjoy!

BASIL PESTO BREAD ROUNDS

Steps:

• Set oven to broil.
• Arrange the bread rounds/slices in a single layer on a cookie or baking sheet.
• Broil for about 6-7 minutes or until lightly toasted (watch closely that they do not burn).
• Remove then flip the slices so that the toasted side is on the bottom.
• Set oven to 350 degrees.
• In a small bowl mix together mayonnaise, pesto, garlic, Parmesan cheese and salt to taste.
• Divide and spread the mixture onto the untoasted tops of each bread slice, then sprinkle lightly with black pepper if desired.
• Bake for about 6-8 minutes, just until they bubble and turn golden.
• Let cool slightly before serving.