fresh basil leaves, slightly packed
toasted pine nuts, (toast by heating in nonstick skillet on medium heat, stirring often, until golden brown)
extra-virgin olive oil
shredded Parmesan cheese
10 inch-thick slices
French or sourdough bread, preferably made with part whole-wheat flour
- Put all of the ingredients except the bread in a small food processor. Pulse briefly to blend well.
- Spread about 1/2 tablespoon spread on each bread slice and place on foil-lined cookie sheet.
- Broil about 6 inches from heat, watching carefully, until spread is bubbly and lightly brown (two-three minutes).
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