"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bruschetta, by Tria Haig, is from The Wiersch Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 crusty baguette 4 or 5 medium, ripe tomatoes, sliced into 1/4 inch slices 1 "loaf" good mozzarella, sliced into 1/4 inch slices 1 c. pesto Olive oil for brushing toast
Preheat oven to 400. Slice bread into 1/2 inch slices and place on a cookie sheet. Brush each slice with olive oil. Place in oven and toast until lightly browned. Spoon about 1 T. of pesto onto each toast and top with one slice of tomato and one slice of cheese. Bake until chese is slightly browned.
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