Pesto Bruschetta Pesto Cream Cheese And Tomato Bruschetta Recipes
PESTO BRUSCHETTA
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
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
CREAM CHEESE AND PESTO BRUSCHETTA WITH FRESH BASIL
A crispy bruschetta topped with cream cheese, pesto and pan fried tomato is a great starter and always such a breakfast winner.
Provided by Ramona's Cuisine -
Categories Other Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- 1. Wash and cut each tomato into quarters. Place in a pan with a tiny drizzle of olive oil. Allow to cook covered on medium heat for 1 min. Turn the tomatoes and cook for 1 min on each side. Drizzle more oil if you find it necessary. Cook until the tomatoes begin to soften but don't over cook them. Once ready, set aside.
- 2. Toast the bread in toaster or oven if you are making more than two people.
- 3. Spread the creme cheese equally between the slices.
- 4. Add a layer of pesto sauce over the creme cheese topped by 2 pieces of tomatoes.
- 5. Garnish with some freshly chopped basil leaves or some basil flowers, some toasted pine nuts or simply some toasted sunflower seeds. Enjoy
PESTO BRUSCHETTA - PESTO CREAM CHEESE AND TOMATO BRUSCHETTA
Steps:
- Slice the bread into 1/4 inch thick slices.
- Heat a grill pan or regular griddle on medium heat. Once hot, drizzle some olive oil .
- Place the sliced bread and roast for about 1 min or until the side is nice and golden. Flip and cook the other side too until golden brown and crunchy. Remove from heat and keep aside
- Slice the grape tomatoes into round (about 4-5 slice per tomato).
- Apply Pesto (a tsp or as much the bread can hold comfortably) on the crunchy bruschetta slices, top it with some cream cheese (I sliced mine into small rectangles), couple of tomato slices, fresh chopped basil and salt pepper.
- Pesto Bruschetta is ready to serve!!
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- Combine ingredients for the bruschetta in a medium size and set it aside while you make the pesto and the crostini. Bruschetta can sit out for up to 1 hour without needed refrigeration.
- Arrange the bread side by side on a large, rimmed baking sheet. Brush each side with olive oil and sprinkle lightly with salt.
- Bake for 7-10 minutes, flipping it over halfway through. You want the crostini to be crispy but not so hard you can't easily bite into it.
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