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I think it's funny that all winter long, I dream about the warmth of summer. I imagine myself sitting on my back deck in shorts and a shirt, enjoying a warm summer breeze and sipping on a margarita, gnashing on pork and pineapple kabobs. It's like I forget that it's going to be HOT in the summer, and that if I spend too much time in direct sunlight I burst into flame. Such was the case last night. It was darn hot in our house, and I was hungry (muddled mint of mojitoes does not a salad make.) All I got out of my freezer, aside from 5 minutes in a cold place, was a bag of frozen pesto cubes I made last summer. I figured they would be perfect as a variation on garlic bread to go along with a Pork chop smothered in bbq sauce.
Inspiration: Frozen Pesto
Time: 20 minutes
Difficulty: easy
Special equipment: Frozen Pesto, Foil
Servings: 6-8
Ingredients:
1 loaf of French bread, sliced
2 cubes of pesto
2 Tbs. olive oil
(Note: you can substitute 1/2 Cup fresh pesto instead of the frozen pesto and olive oil)
1. Spread pesto evenly on one side of bread slices
2. Wrap in tin foil
3. Cook on grill on in oven for 10-15 minutes
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2 comments:
So last night, I discovered that I didn't have any tin foil either. So I threw each slice directly on the grill and toasted them individually. It took about 90 second on each side. It was a successful improvisation, even though it meant I had to stand in front of the grill for several minutes.
We made this on the camp fire over the weekend. I was able to wrap in foil, to a very different outcome. Soft warm pesto bread vs. grilled pesto toasts. I like the toasts much better.
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