Tuesday, March 8, 2011

Parmesan Pesto Bread with Tomatoes and Salad with Balsamic Vinegar and Pepita's

Makes: one loaf bread, about 4 servings
Time: 20 minutes - 5 prep, 15 cooking

1 loaf fresh French bread

1/2 cup spinach pesto, or any variety is fine

1 medium tomato - finely sliced

3/4 cup fresh shredded parmesan cheese

Salt and Pepper – optional


Pre-heat oven to 400. Slice bread down the middle into two halves. Spread ¼ cup of pesto on each half. Evenly distribute tomato slices between the two halves, sprinkle a pinch of salt and pepper over each – if desired. Top each bread half with parmesan cheese. Spray baking sheet with non-stick spray. Place bread on sheet and place in oven. Bake for 12-15 minutes or until cheese is golden brown. Note: If you like your bready extra crispy around the edge like I do, bake for 10-12 minutes then turn oven to broil and bak 5 minutes or until bread and cheese it cooked to your liking. Slice and serve alongside a salad.

Salad with Balsamic Vinegar and Pepita's

Place 2 cups mixed salad greens into a large salad bowl. I like spring mix or herb salad mix (you can get these at most Grocery stores). Drizzle desired amount of good quality balsamic vinegar and olive oil over salt. Season with a pinch of fresh black pepper and top with 2 tbs pepita’s. Serve with bread and your favorite wine. Enjoy!

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