I was at a kiln firing party this weekend. Someone brought some wonderful toasted bread topped with pesto. I loved it so much that I decided I had to try to figure out how to make it.
It was actually quite easy.
I sliced some semolina bread into 1/4-1/2 slices. Place them on a cookie sheet in a single layer.
I got my basil from the garden that the kiln was in. It was a huge beautiful garden at a nearly self-sustainable home just outside of town. My dream home. Seriously.
And of course I got permission to pilage!
I used about 3-4 cups chopped basil mixed with 5 cloves of garlic run through a press and enough extra virgin olive oil to coat all the basil. I also sprinkled in some sea salt and pepper.
Once that was all mixed well I added a large handful of pine nuts (a little over an 1/8 cup)and mixed well again.
I piled the pesto mix onto the slices of bread and lightly drizzled a little more olive oil over all.
I baked for about 25 minutes at 350°F.
You can eat this straight up or sprinkle with some Italian cheeses like Romano, Parmesan, and/or Asiago. I had a four cheese mix (with all of the previoulsy mentioned cheeses plus Provolone).