When we lived in Arizona still there was a restaurant that we love to eat at, Oregano’s. It’s one of those family places that started when the family moved from Chicago to the AZ area and they’ve done such a great job that they have several locations in the state now. We loved the Chicago style stuffed Pizza. Have you ever had this? It’s amazing!!!! a thin crust that lines a deep dish pan, filled with your toppings and cheese, topped with cheese then the marinara sauce on top. One piece is enough to fill you up. Especially after you’ve had their Pesto Bruschetta. It’s a starter that’s not on the menu anymore but if you find yourself in the area you can ask for it and take a bite of Heaven. It’s one of my all time favorites!
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Everyone that tries Pesto Bruschetta falls in love with it. There is no way you can do better than warm bread, pesto sauce, cheese and roasted tomatoes! This is always a crowd pleaser and the leftovers (if there are any) are just as good the next day for lunch. I even like them cold! 🙂 I like to serve it instead of garlic bread when we have Fettuccine Cauli-Fredo with Brussels Sprouts and Bacon.
- 1 large French or Italian loaf
- 7 oz. pesto sauce
- 1 c mozzarella cheese shredded
- 3 plum tomatoes sliced
- preheat oven 350 degrees
- slice loaf of bread in half horizontally
- spread a layer of Pesto sauce on the both halves
- spread cheese in even layer on top of that
- spread out a layer of tomatoes over the cheese
- place on a foil lined baking sheet
- bake for 10 to 15 min until cheese is melted and bubbly