Basil Pesto Bread Rounds Food

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BASIL PESTO BREAD ROUNDS



Basil Pesto Bread Rounds image

A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!

Provided by Sherbg

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 18m

Yield 8

Number Of Ingredients 6

1 (1 pound) loaf French baguette
⅔ cup mayonnaise
⅓ cup basil pesto
2 cloves garlic, minced
½ cup freshly grated Parmesan cheese
salt to taste

Steps:

  • Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
  • Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
  • Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g

BASIL PESTO BREAD



Basil Pesto Bread image

At a recent party our friends went wild over this. A simple pesto is spread on Italian bread and layered with roma tomatoes and cheese. It takes a little time, but it is worth it. I freeze the basil in ice cube trays, then put the cubes in freezer bags. You can easily take out and thaw what you need. Enjoy!

Provided by KBehrens2

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 30m

Yield 16

Number Of Ingredients 8

3 cups fresh basil leaves
½ cup olive oil
2 cloves garlic, peeled
¼ cup toasted pine nuts
¼ cup grated Parmesan cheese
1 (1 pound) loaf Italian bread
3 roma (plum) tomatoes, thinly sliced
1 (8 ounce) package mozzarella cheese, sliced

Steps:

  • In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached.
  • Preheat the broiler.
  • Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese.
  • Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 194 calories, Carbohydrate 15.7 g, Cholesterol 10.1 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 3 g, Sodium 272.7 mg, Sugar 0.8 g

ARMENIAN BREAD ROUNDS - BREAD MACHINE



Armenian Bread Rounds - Bread Machine image

Delicious flat bread, similar to foccacia. For a 1-1/2 pound capacity bread machine. Posted for Zaar World Tour II.

Provided by Charmie777

Categories     Yeast Breads

Time 2h

Yield 2 loaves

Number Of Ingredients 9

1/2 cup milk
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 1/2 tablespoons salt
3/4 cup water
1 tablespoon honey
4 teaspoons yeast
3 garlic cloves, crushed
1/4 cup olive oil

Steps:

  • In small saucepan, scaled milk by heating it just to boiling point, and set aside to cool.
  • Add ingredients (except for garlic and olive oil) in order required by your bread machine.
  • Program machine for dough.
  • At end of rising cycle, turn the bread out onto a lightly floured surface. Cover and let rest for 10 minutes.
  • In a small bowl, combine 1/4 cup olive oil with the crushed garlic. Set aside.
  • Divide dough into 2 pieces, and with a floured rolling pin, roll each into a 1-inch-thick round.
  • Lightly oil a large baking sheet and arrange the rounds on the sheet.
  • Brush liberally with some of the garlic oil.
  • Bake the rounds in the lower third of preheated 375º oven for 15 minutes, or until golden.
  • Serve warm.

Nutrition Facts : Calories 986.3, Fat 32.2, SaturatedFat 5.6, Cholesterol 8.5, Sodium 5276.1, Carbohydrate 152.9, Fiber 15.3, Sugar 9.3, Protein 27.4

BREAD PESTO



Bread Pesto image

This irresistible pesto bread is crispy outside and soft inside, with a subtle delicious pesto flavor. It's also economical, easy, fun to make, and look pretty too.The recipe yields 4 large rolls/8 smaller rolls

Provided by Katia

Categories     Bread

Time 2h

Number Of Ingredients 11

2 ½ cup (375 grams) all-purpose flour or whole-grain flour (see notes)
1 ¼ tsp fine salt
½ cup + 2 Tbsp (150 ml) water, lukewarm
1 tsp dry active yeast
½ tsp sugar
1 egg, slightly beaten
2 Tbsp olive oil
½ cup (100 grams) basil pesto
1 egg, slightly beaten
2 Tbsp seeds (sesame, chia, poppy...) ((optional))
½ Tbsp salt flakes ((optional))

Steps:

  • In a large bowl, place flour, salt and mix until well combined.
  • In a small bowl or jug, mix lukewarm water with yeast and sugar. Let it rest for a couple of minutes until foamy.
  • Then pour the liquid into the dry ingredients, add the beating egg and olive oil, and stir with a fork until roughly combined.
  • Trasfer the dough onto a work surface, and knead for a couple of minutes until smooth. You might need an extra Tbsp of water, trust your judgment here, but overall the dough should be easily pliable.
  • Once you shape the dougn into a ball, place it back into its bowl, cover with a damp cloth (to prevent its surface from drying out) and let it rest in a warm place until it doubles in size (about 1 hour).
  • Once the dough is ready, place it onto a large sheet of parchment paper.
  • Stretch it out with your fingers into a rectangular shape (about 10 x 12 inches).
  • Spread the pesto on half of the rectangle, then lift the other side of the parchment paper and fold the other half of the dough over the one covered with pesto. Gently flatten the rectangle with your fingers.
  • Cut the rough edges, than with a pizza cutter cut the rectangle lengthwise into 4 large stripes. At this point, you can cut the 4 stripes crosswise in order to get 8 stripes in total. This will give you 8 smaller rolls rather than 4.
  • If you keep the stripes long, wrap the dough around your fingers into a loose knot leaving space in the center. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Try to squeeze into a nice rounded shape. If you cut the stripes shorter, you can easily shape them into spirals.
  • Place each roll on to a bakin pan lined with parchment paper, brush them lightly with some egg wash (to keep them moist), and let them rest for about 30 minutes.
  • Preheat the oven to 420°F/220°C.
  • Before putting the rolls in the hot oven, brush them again with egg wash and sprinkle with seeds, and salt flakes if you wish.
  • Bake them for about 15-20 minutes until golden.

BASIL PESTO BREAD ROUNDS



Basil Pesto Bread Rounds image

This is a great recipe to make with prepared basil pesto, makes a great latenight snack or serve it with a pasta dinner. To save some time you can broil/toast the bread slices in advance. If you prefer a lot of topping on the rounds just double the pesto mixture.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (1 lb) French baguette (cut into about 1/2-inch slices, purchase the long thin loaf for this)
2/3 cup mayonnaise
1/3 cup prepared basil pesto (purchased or homemade)
1 tablespoon fresh minced garlic (or use 2 large cloves, minced or to taste)
1/2 cup grated parmesan cheese
salt
black pepper (optional)

Steps:

  • Set oven to broil.
  • Arrange the bread rounds/slices in a single layer on a cookie or baking sheet.
  • Broil for about 6-7 minutes or until lightly toasted (watch closely that they do not burn).
  • Remove then flip the slices so that the toasted side is on the bottom.
  • Set oven to 350 degrees.
  • In a small bowl mix together mayonnaise, pesto, garlic, Parmesan cheese and salt to taste.
  • Divide and spread the mixture onto the untoasted tops of each bread slice, then sprinkle lightly with black pepper if desired.
  • Bake for about 6-8 minutes, just until they bubble and turn golden.
  • Let cool slightly before serving.

Nutrition Facts : Calories 357.1, Fat 13.5, SaturatedFat 3.2, Cholesterol 14.1, Sodium 775.2, Carbohydrate 48.7, Fiber 3.9, Sugar 2, Protein 10.8

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

Categories     Antipasti     Appetizer

Time 25m

Number Of Ingredients 11

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-PARMESAN BREAD ROUNDS



Pesto-Parmesan Bread Rounds image

These make excellent, easy Appetizers-- or accompaniments to a soup or salad meal, a potluck contribution, or just for a snack. So delish and easy. You may garnish many different ways. They can be served hot from the oven, or at room temp.-- either way they always get gobbled up!

Provided by Sher Bird

Categories     Appetizers

Time 25m

Number Of Ingredients 9

1 each 1-pound loaf french bread or baguette, sliced 3/4" thick on slight diagonal
3/4 c mayonnaise (not salad dressing)
1/3 c basil pesto (*you could use sun dried tomato pesto instead)
2 clove garlic, minced (you may decrease or increase garlic per your personal taste)
1/2 c freshly grated parmesan cheese
1/4 c grated mozzarella cheese
salt and black pepper to taste
OPTIONAL GARNISHES:
roasted red peppers, sun dried tomato slices; small dollop of olive tapenade; black or green olive halves; basil leaf,

Steps:

  • 1. Preheat Broiler. Slice the bread into 3/4" slices on a slight diagonal. Place in one layer on baking sheet. Place under broiler and cook for up to 5 minutes until slices are golden brown and lightly toasted (*watch carefully so bread does not burn!)
  • 2. Mix together Mayonnaise, Pesto, Garlic, Parmesan cheese, and Mozzarella cheese, plus salt and pepper to taste.
  • 3. Remove toasted bread rounds from oven, and turn over to untoasted side.
  • 4. Slather each piece with a generous amount of the mayo-pesto mixture. (Use all of the mixture equally between the slices of bread).
  • 5. Turn oven to Bake (350 deg. F.). Place bread rounds in the oven and bake for about 5 to 7 minutes, until mayo-pesto mixture gets slightly puffy and "melty".
  • 6. Turn broiler back on. Broil for about 2-3 minutes, until Mayo-Pesto mixture gets bubbly and golden. Remove from oven.
  • 7. Serve hot from the oven or at room temperature. If desired, garnish with one of the suggested items listed above. These are delicious!

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