Saturday, March 26, 2011

Goat Cheese, Garlic and Pesto Bruschetta

We've done a pretty good job finishing up leftovers and putting a dent in the super full freezer (seriously, I have a pint of ice cream in the ice machine and therefore no ice and I was also attacked by some rogue chicken cordon bleu that last time I opened the door). To celebrate this accomplish we met Amanda for happy hour at the Kite and the Key (They had Ommegang Chocolate Indulgence! ♥!) and came back to our place for appetizers and dessert (but no dinner).
I have been wanted to make Goat Cheese, Garlic and Pesto Bruschetta which we originally had when we went out to Tria with the boys. It was amazing and Weggy was in need of some pruning so it was the perfect time to make some fresh pesto.
Say hi to Weggy enjoying his prime Center City view:
(before and after pruning)
Mr. Lawyer constantly makes fun of me for naming my plants, talking to them, and generally becoming too attached to them but I argue that I get a better product and happy plants. Without Weggy this meal would not have been possible and it was delicious so he deserves a little respect!
Goat Cheese, Garlic and Pesto Bruschetta
(inspired by Tria, Pesto recipe from Giada)
Pesto Ingredients:
2 cups packed fresh basil leaves
1/4 cup toasted pine nuts (many recipes also use walnuts which are cheaper)
1 garlic clove, peeled
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 to 2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan
Pesto Directions:
1. In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped.
2. With the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency.
3. Add the Parmesan and pulse until combined. Season with salt and pepper, to taste.
Bruschetta Ingredients:
Yummy Baguette
Goat Cheese
Bruschetta Directions:
1. Slice the baguette and toast it at 425 degrees for 8 minutes (4 minutes each side)
2. Remove toast from oven and rub with garlic
3. Spread on goat cheese and top with pesto
It's a great combination but you have to like goat cheese which is very strong and rich. The pesto was better after it sat for a couple of hours. Definitely a keeper.

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