Watercress Brushetta

Serves 8, Prep time 30 minutes

1 Loaf french bread (cut into 16 slices), Sliced 1 1/2 inch thick
1 Jar pesto sauce (7 oz.)
2oz pin nuts, toasted
1 Bunch watercress, chopped
1 Large tomato, diced
6oz provolone cheese, shredded
6oz mozzarella cheese, shredded
(or use 12 oz mozarella)
2 Lemons, wedged

Spread out bread on baking sheet and toast each side of bread under grill until golden brown.

Spread pesto onto one side of bread. Sprinkle the bread with pine nuts, dividing between all pieces of bread.

Cover each piece of bread with the chopped watercress, diced tomatoes, provolone and mozzarella cheese.

Place baking sheet under grill until cheese is nicely melted and lightly browned.

Squeeze lemon on top of the finished bread and serve warm.