Tim concocted this recipe fresh from his garden, which made it that much more crisp! The key to good bruschetta is good bread and fresh ingredients. 
Pesto Ingredients: Basil, EVOO, Red Pepper Flakes, Pine Nuts, and GarlicBruschetta Ingredients: Chopped Red Onion, Mushrooms, Loaf of fresh Sourdough Bread, Heirloom Tomatoes, Fresh Mozzarella, and Vinegar
For the pesto, unfortunately Tim doesn't believe in measuring ingredients, so it was about 2 cups of basil leaves, thrown into the cuisanart alongside some EVOO, about two handfuls of pine nuts and 3 cloves of garlic. Once completed, he added some red pepper flakes to spice it up! 
For the bruschetta, we sauteed the chopped onions and mushrooms. I covered bread with pesto, then layered the onion mushroom mixture on top. Next layer was the sliced tomatoes, and finally it was topped with fresh mozzarella and drizzled red wine vinegar. We put it in the oven until the cheese melted at 350.
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