Pesto Pita with Bruschetta

For my Italian dinner party last weekend, I decided that it was time to try making Bruschetta. I found a good recipe online at Allrecipes.com to use as a starting point.  I then added and changed! I decided that instead of using plain sourdough bread as the base, to use Pesto Pita's instead.  The Pesto added another incredible layer of flavor to the bruschetta.

The Pesto Pita's are very quick, and the kids loved them plain. In fact, they are already begging for more! You can add some mozzarella cheese to them for an extra treat!

The Bruschetta is easy to make, but should sit and marinate for 4-8 hours. This is mostly because of the addition of Balsamic Vinegar. It also allows the flavors more time to meld.

Pesto Pita
Recipe by The Double Dipped Life

Pre-made round Pita bread
Pesto- either homemade or store bought
Shredded Mozzarella cheese (optional)

Preheat the oven to 350.

Lay a Pita round on a cutting board, and spread with Pesto. I used a thin layer since I was also using Bruschetta. You can put more on if you are eating these plain.

If you would like to add Mozzarella cheese, do so now! 

Using a pizza cutter, slice the pita into slices- just like a pizza!

Transfer the pita slices onto a baking sheet, and cook for 10 minutes.

Serve right away.

Tomato and Basil Bruschetta
adapted from Allrecipes.com
Adaptations by The Double Dipped Life

2 tomatoes, cubed
2 teas. dried basil or 1 TB fresh basil
4 TB grated Parmesan cheese
2 TB Olive Oil
1 clove garlic, crushed
1 TB Balsamic Vinegar 
salt and pepper to taste
Mozzarella cheese (optional- to melt over the top of pre-made bruschetta bread)

Combine all the ingredients, tasting to adjust seasonings.  Let sit in the refrigerator for 8 hours to marinate.

Serving ideas:
Serve on top of Pesto Pita, sourdough bread, or even pasta or chicken!
To use the Mozzarella- cut the sourdough bread into small slices. Top with Bruschetta and the cheese. Broil for 2-3 minutes until the cheese melts.


Enjoy!  ** The ABC Challenge letter will be up tomorrow! Any suggestions for the letter?