We got to the office Sunday morning (yes, someday we're going to be able to quit working these 80 hour weeks!) and I realized I could make a lovely brunch sandwich melt with the mushroom pesto. Most non-foodies would look at the cabinet in the kitchen where I stash my supplies and think a crazy person works here. Smoked oysters, artichoke hearts, jarred ratatouille, red wine vinegar, olive oil, tuna fish, julienned beets, pineapple tidbits, beans, anchovies, spices and herbs... This way, I can whip up a lunch if I don't have leftovers or feel like raiding the freezer. So, Sunday morning I'd brought in the leftover mushroom pesto and some Trader Joe's truffle cheese that we love. I surveyed the possibilities and saw the smoked oysters. Perfect! For those of you who don't care for smoked oysters, just eliminate them.
Mushroom Truffle Oil Pesto and Truffle Cheese Melts
slices of good, crusty bread
Trader Joe's truffle cheese or provolone
mushroom truffle oil pesto
Toast the bread lightly. Slice the cheese about 1/8" thick
Cover the bread with cheese slices.
Broil until the cheese melts.
Schmear with pesto.
Broil until the pesto is heated through. Top with smoked oysters and devour.