Dried Tomato Bruschetta Sandwiches

Makes 2-1/2 dozen

Prep Time: 20 min.
Baking Time: 10 min.
Broiling Time: 13 min.

Ingredients:

•    1  French baguette
•    1  large red bell pepper
•        Dried Tomato Pesto (recipe below)
• 1/2  pound fresh mozzarella (sliced)
•    8  gherkin-style pickles

Directions:

Preheat oven to 350° F.

1. Cut baguette into 1/2-inch thick slices and place on a baking sheet.
2. Bake for 8 to 10 minutes or until golden.  Cool.
3. Place bell pepper on an aluminum foil-line baking sheet.
4. Broil 5 inches from heat about 5 minutes on each side or until pepper looks blistered.
5. Place pepper in a heavy-duty zip-top plastic bag.  Seal and let stand for 10 minutes to loosen skin.
6. Peel pepper, discard seeds, and cut pepper into thin strips.
7. Spread bread slices evenly with Dried Tomato Pesto.
8. Top each with a mozzarella slice.
9. Crisscross a pepper strip and pickle slice over cheese.
10. Broil 5 inches from heat 2 to 2 minutes or until cheese melts.
11. Serve immediately.

Dried Tomato Pesto

Makes 1 cup

Prep Time: 10 min.
Baking Time: 5 min.

Ingredients:

•    2  Tablespoons pine nuts
•    1  jar (8-ounce) minced dried tomatoes in oil (un-drained)
• 1/4  cup fresh basil (coarsely chopped)
•    4  garlic cloves
•    2  Tablespoons olive oil
• 1/2  teaspoon salt
• 1/8  teaspoon pepper

Directions:

Preheat oven to 350° F.

1. Bake pine nuts in a shallow pan for 5 minutes (stir occasionally) or until toasted.  Cool.
2. In a blender or food processor, process pine nuts, tomatoes, basil, garlic, olive oil, salt, and pepper until smooth.  (Stopping to scrape down sides.)

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