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Basil Pesto Bread Rounds

By Kittencalskitchen on August 07, 2006

Photo by Kim127

4 Reviews

Prep Time: 20 mins
Total Time: 28 mins
Servings: 6-8

Photo by Kim127

About This Recipe

"This is a great recipe to make with prepared basil pesto, makes a great latenight snack or serve it with a pasta dinner. To save some time you can broil/toast the bread slices in advance. If you prefer a lot of topping on the rounds just double the pesto mixture."

Ingredients

1 (1 lb) French baguette ( cut into about 1/2-inch slices, purchase the long thin loaf for this)
2/3 cup mayonnaise
1/3 cup prepared basil pesto ( purchased or homemade)
1 tablespoon fresh minced garlic ( or use 2 large cloves, minced or to taste)
1/2 cup grated parmesan cheese
salt
black pepper (optional)

Directions

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (87 g)

Servings Per Recipe: 6

Amount Per Serving: %
Calories 357.0
Calories from Fat 121: 34%

Amount Per Serving: %
Total Fat 13.5g: 20%
Saturated Fat 3.2g: 16%
Cholesterol 14.1mg: 4%
Sugars 2.0 g
Sodium 775.1mg: 32%
Total Carbohydrate 48.7g: 16%
Dietary Fiber 3.9g: 15%
Sugars 2.0 g: 8%
Protein 10.7g: 21%

Reviews

"These were good, but I would change a couple things. First, make sure to taste your pesto mixture before adding any salt. Our pesto was already salty enough and I wouldn't have added any salt had I tasted already. Second, I would mix in some shredded mozzarella or other cheese to the pesto mixture to make it a little more bubbly and cheesy. I'll make again with these changes. Thanks!"

By Southern Bug on May 31, 2009 | 879346
"Very good, we had these with your tortellini last week and yesterday with shrimp Cesar salad, they were wonderful!"

By Chef #823941 on May 12, 2008 | 632580
"Great snack! I used Rita's recipe for Tomato and Ricotta Bread instead of the baguette. Prep was pretty minimal. Baked up nice and crunchy. Loved the garlic and pesto flavors!"

By Kim127 on December 13, 2007 | 533664
"Oh I just loved these! I scaled the recipe down for 1 and inhaled them. I used homemade pesto with sun dried tomatoes in it. Thanks Kitten! Made for Zaar tag."

By Sharon123 on November 16, 2007 | 516532