Bruschetta With Pesto Recipes

BRUSCHETTA WITH PESTO

Bruschetta with Pesto image

This easy Bruschetta Recipe is made with pesto, fresh tomatoes, olive oil, goat cheese, a sprinkle of arugula and a drizzle of balsamic vinegar.

Provided by Rosemary Molloy

Time 25m

Number Of Ingredients 11

Ingredients

8 slices crusty Italian bread
3-4 medium tomatoes (seeded and chopped)
1 small onion chopped
1/4-1/2 teaspoon oregano
4-5 fresh basil leaves (chopped)
2-3 pinches salt (or to taste)
2-4 tablespoons olive oil
1/4-1/3 cup basil pesto (more if needed) ((55-75 grams))
1 cup fresh arugula leaves (cut in half if large)
30 ribbon slices* of goat cheese
balsamic glaze (as much as desired)

Steps:

In a medium bowl toss together the chopped tomatoes, onion, oregano, chopped basil, salt and olive oil. Set aside.
On medium / hot, Heat pan grill and keep temperature relatively high, place sliced bread on pan and turn until toasted, remove to a large plate and spread with pesto, top with a heaping tablespoon of tomato mixture, some arugula leaves, two or three ribbons of goat cheese and a drizzle of balsamic glaze if desired. Serve immediately. Enjoy!

Nutrition Facts : Calories 127 kcal, Carbohydrate 14 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 266 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

PESTO BRUSCHETTA ON GARLIC CROSTINI

Pesto Bruschetta on Garlic Crostini image

Provided by Kelsey Nixon

Time 18m

Yield serves 8

Number Of Ingredients 12

Ingredients

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Pecorino Romano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Kosher salt and cracked black pepper
1 baguette sliced at a 45-degree angle about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
Fresh mozzarella, thinly sliced
1 basket grape tomatoes, halved lengthwise

Steps:

Preheat oven to 400 degrees F.
Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

PESTO BRUSCHETTA

Pesto Bruschetta image

My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 29 appetizers.

Number Of Ingredients 4

Ingredients

1 loaf (1 pound) French bread, cut into slices
1 jar (7 ounces) prepared pesto
2 medium tomatoes, seeded and finely chopped
1 package (4 ounces) crumbled feta cheese

Steps:

Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

FRESH MOZZARELLA PESTO BRUSCHETTA

Fresh Mozzarella Pesto Bruschetta image

Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.

Provided by SrtaMaestra

Categories Lunch/Snacks

Time 20m

Yield 8 bruschetta, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups roma tomatoes, diced
1 garlic clove, minced
1/4 cup extra virgin olive oil, divided
2 teaspoons balsamic vinegar
1/4 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon fresh basil leaf, coarsely chopped
4 ciabatta rolls, cut in half horizontally
1/2 cup asiago cheese (2 ounces)
16 ounces fresh mozzarella cheese, sliced into 32 slices

Steps:

In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.

Nutrition Facts : Calories 235.8, Fat 19.5, SaturatedFat 8.4, Cholesterol 44.8, Sodium 429.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.3, Protein 12.9

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