Page 29 - Indulgence

Pesto Tomato Cheese Bread

This is a fantastic appetizer that is easy to prepare and tastes great. It is

wonderful when matched with most flavorful red wines. Consider pairing with a

dry white wine made from Chardonnay, Sauvignon Blanc or Pinot Grigio grapes.
For reds, a dry wine made from any of your favorite grape varieties.

Large Boboli Pizza crust
1 tablespoon olive oil

7 oz. Buitoni Pesto with Basil
Crushed red pepper flakes, to taste
10 Roma Tomatoes, thinly sliced
2 cups shredded Mozzarella cheese

1/4 cup Grated Parmesan cheese

Preheat oven to 450 degrees F.

Cut a large Boboli Pizza crust so that it fits in an 8 1/2 by 11-inch
cake pan.

Brush pizza crust with 1 tablespoon olive oil.

Spread 7 oz. Buitoni Pesto with Basil over pizza crust.

Sprinkle crushed red pepper flakes over pesto.

Arrange thinly sliced Roma tomatoes on top of pizza crust.

Sprinkle with shredded Mozzarella Cheese and Grated Parmesan

Cheese.

Bake for 10 – 15 minutes or until cheese is melted.

Cut into 3-inch pieces and serve hot.

Yield: 12 APPETIZER PIECES