Tomato Pesto Brushchetta-SK Khazana This tangy pesto made with sundried tomatoes is another delicious avatar of pesto sauce This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Feb 2019 in Recipes Course New Update Main Ingredients Brown bread slices, Sundried tomatoes Cuisine Italian Course Snacks and Starters Prep Time 26-30 minutes Cook time 16-20 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Ingredients list for Tomato Pesto Brushchetta-SK Khazana 8 Brown bread slices toasted 250 grams Sundried tomatoes soaked 2 tablespoons Parmesan cheese grated 2 tablespoons Pinenuts roasted 5 Garlic cloves to taste Salt to taste Black pepper powder 1 tablespoon Olive oil For topping Fresh mozzarella cheese slices For topping Fresh basil leaves Method Preheat oven to 180º C. To make tomato pesto, blend together drained sundried tomatoes, parmesan cheese, pinenuts, garlic, salt, pepper powder and olive oil to a smooth paste. Spread a spoonful of tomato pesto onto each bread slice and place them on a baking tray. Top each with 2 mozzarella slices and basil leaves. Put the tray in the preheated oven and bake for 5 minutes. Cut into triangles and serve hot. #Black pepper powder #Brown bread slices #Fresh basil leaves #Garlic cloves #Olive oil #Parmesan cheese #Salt #Sundried tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article