Homemade bruschetta and pesto on baguettes

Here is a great tasting appetizer that also happens to be red and green for the holidays :)

Homemade Pesto sauce and Bruschetta

Pesto:

1 basil plant from the produce section (strip all leaves)
2 Tablespoons fresh or minced garlic in a jar
1 pkg Pine Nuts (usually 5 oz)
Olive oil
Parmesan cheese (grated)

In a food processor, place all basil leaves and drizzle generously with olive oil. Add 2 table spoons of garlic, drizzle again. Add pine nuts and top with just a touch more oil. Process until smooth.  Now add the cheese. It should have a creamy, thick consistency. If you would like it thinner add more oil or garlic and blend again. If you would like it thicker, add more parmesan cheese.

Slice a baguette into thin slices (on an angle) drizzle with oil, and bake at 425 degrees until slightly brown.

Now that the pesto is made and the bread is toasting, make your bruschetta.

Bruschetta

2 large tomatoes, diced
Olive oil
dried basil
Minced garlic
balsamic vinegar

In a small bowl, add the tomatoes, top it with balsamic vinegar until they are coated. Add 1 tablespoon of garlic and 1 tablespoon of basil. Stir.

Sprinkle with more parmesan cheese. When the baguettes are toasted, spread with the pesto and top with bruschetta. Serve with freshly chopped basil and parmesan on top.