Bruschetta With Pesto, Mozzarella And Sun-Dried Tomatoes - cooking recipe

Ingredients

1 French baguette, cut into thin slices
1/4 cup olive oil
2 garlic cloves, quartered
6 ounces mozzarella cheese, sliced very thin
4 -6 sun-dried tomatoes (not packed in oil)
Red Pesto
3 ounces sun-dried tomatoes (not packed in oil)
2 garlic cloves
15 big basil leaves
1/3 cup olive oil
1/3 cup freshly grated parmesan cheese
Basil Pesto
1 cup basil leaves
1/4 cup pine nuts (or blanched almonds)
3 tablespoons freshly grated parmesan cheese
1/4 cup oil (about)

Preparation

Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.