"Mo Betta" Bruschetta

by Kathleen Hagan

This bruschetta makes a wonderful appetizer for parties and can be served with any of my other pasta dishes.

Ingredients:

  • 1/4 cup Olive Oil de Fino

  • 1 loaf of hearty bread sliced in half lengthwise. 

  • 4 tbsp. basil pesto

  • 6 Roma tomatos, diced

  • 1 cup fresh grated asiago cheese

Instructions:

Lay out bread onto a baking sheet and spread pesto on top of both slices.
Top with diced tomatoes and cover with cheese. Cover tops with Olive Oil de Fino.

Bake at 350 for 20 minutes or until edges are golden brown.  Allow to cool for 5 minutes, slice and serve

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