Sunday, March 21, 2010

Goat Cheese & Pesto with Bruschetta

Frankly, the week back to school after Spring break is pure, bitter, hell.

Yep. I said it. Hell.

So by the end of the week, I was ready to die. Or at least splurge on my grocery list for some divine italian treats.

I picked up some fresh italian bread and goats cheese and a really nice little jar of pesto and the week melted away as I took the first bite of rich deliciousness. Hopefully you find it as satisfying and easy to throw together as I do. Enjoy :)

Broiled Goats Cheese Pesto Blend with Bruschetta
-1 package soft goats cheese (approx 11 ounces)
-1 container prepared pesto
-Prepared Bruschetta as a topping (*either packaged or home made, but you can substitute with chopped sun dried tomatoes. they 100% also work as a great topping)

Cream goats cheese and pesto together. If you're not a broke college student such as myself, you probably have a processor you can use to puree the two. Slice the bread into hearty slices. Lay out on a cookie sheet and spread a thick layer of the pesto/cheese blend onto each slice. Broil in oven for approximately 4 minutes. WATCH LIKE A HAWK! Some slices may crisp up faster then others depending on thickness and such so you may need more or less time. When done, let cool, spoon bruschetta over, and serve.

May your audience be lost in an "mmmmm" moment.

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