Pesto-Parmesan Bread Rounds

Sher Bird

By
@Litehouse9

These make excellent, easy Appetizers-- or accompaniments to a soup or salad meal, a potluck contribution, or just for a snack. So delish and easy. You may garnish many different ways. They can be served hot from the oven, or at room temp.-- either way they always get gobbled up!


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Rating:

Comments:

Serves:

8

Prep:

10 Min

Cook:

15 Min

Ingredients

1
each 1-pound loaf french bread or baguette, sliced 3/4" thick on slight diagonal
3/4 c
mayonnaise (not salad dressing)
1/3 c
basil pesto (*you could use sun dried tomato pesto instead)
2 clove
garlic, minced (you may decrease or increase garlic per your personal taste)
1/2 c
freshly grated parmesan cheese
1/4 c
grated mozzarella cheese
salt and black pepper to taste

OPTIONAL GARNISHES:

roasted red peppers, sun dried tomato slices; small dollop of olive tapenade; black or green olive halves; basil leaf,

Directions Step-By-Step

1
Preheat Broiler. Slice the bread into 3/4" slices on a slight diagonal. Place in one layer on baking sheet. Place under broiler and cook for up to 5 minutes until slices are golden brown and lightly toasted (*watch carefully so bread does not burn!)
2
Mix together Mayonnaise, Pesto, Garlic, Parmesan cheese, and Mozzarella cheese, plus salt and pepper to taste.
3
Remove toasted bread rounds from oven, and turn over to untoasted side.
4
Slather each piece with a generous amount of the mayo-pesto mixture. (Use all of the mixture equally between the slices of bread).
5
Turn oven to Bake (350 deg. F.). Place bread rounds in the oven and bake for about 5 to 7 minutes, until mayo-pesto mixture gets slightly puffy and "melty".
6
Turn broiler back on. Broil for about 2-3 minutes, until Mayo-Pesto mixture gets bubbly and golden. Remove from oven.
7
Serve hot from the oven or at room temperature. If desired, garnish with one of the suggested items listed above. These are delicious!

About this Recipe

Other Tag: Quick & Easy