Bruschetta With Pesto And Sun-Dried Tomatoes

Ingredients

• 1 c Basil (washed and dried)
• 2 cloves garlic
• 1/2 c grated Parmesan cheese (optional; vegan Parmesan can be used)
• 1/4 c Pine nuts (you can also use Walnuts, Pistachios or Cashews)
• 1/4-1/3 c olive oil
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/2 tsp lemon juice
• 12 slices baguette
• 1 tbsp olive oil
• 1 zucchini (cut into 12 slices)
• 1 tbsp olive oil
• 1/4 tsp salt
• 12 tbsp cream cheese (use vegan if needed)
• 6 slices sun-dried tomatoes (cut in half* (Note 1))

Instructions

1. 1

   --- To make crispy baguette ---

2. 2

   Preheat the oven to 430 F. Drizzle or brush baguette slices with 1 tablespoon of olive oil, place on a parchment lined baking dish and toast in the oven for 7 minutes.

3. 3

   --- To make Basil pesto ---

4. 4

   In a bowl of food processor blend together 1 cup of Basil, 2 cloves of garlic, 1/2 cup of Parmesan cheese, 1/4 cup of Pine nuts, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. While machine is still running, slowly pour in olive oil and lemon juice. You might need anywhere from 1/2 cup to 1/3 of a cup of olive oil.

5. 5

   --- To make sautéed zucchini ---

6. 6

   Heat 1 tablespoon of olive oil in a large skillet and on a medium heat. Arrange zucchini rounds in one layer, sprinkle with salt and pepper and cook for 2-3 minutes until zucchini start to brown at the bottom. Flip and cook for another 1-2 minutes. With a slotted spoon transfer zucchini on a paper towel lined plate.

7. 7

   --- To assemble ---

8. 8

   Spread 1 tablespoon of cream cheese on each baguette slice. Top with sun-dried tomato. Spread 1 or 1 1/2 tablespoons of Pesto sauce on top of sun-dried tomato and top with zucchini slice. Enjoy!