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  • Theresa Hampton

    Pesto, shallot, parmesan and smoked gouda cheese bruschetta. - except when i look at it i saw it as potato skins, which would be even BETTER.

  • Tami Ralston

    Pesto, shallot, parmesan and smoked gouda cheese bruschetta. 1 sourdough baguette, sliced 6 shallots, diced 1 ½ cups Bothwell Smoked Gouda cheese, sliced Pesto: 4 cups packed, fresh basil ¼ cup pine nuts, toasted 4 cloves garlic, diced ¼ cup parmesan cheese ½ cup olive oil ½ tsp salt ¼ tsp black pepper Combine pesto ingredients in a food processor and pulse until desired consistency. Spread pesto on each slice of baguette. Sprinkle diced shallots and top with sliced cheese. Place under broiler for 2-4 minutes and serve immediately. Yield: one baguette serves 6-8 people. From: Bread & Circuses Bakery

  • Candy Tripp

    Pesto, Shallot, Parmesan and Smoked Gouda Bruschetta - No Recipe

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