Pesto Bruschetta On Garlic Crostini Food

PESTO BRUSCHETTA

Pesto Bruschetta image

Pesto Bruschetta combines three of my favorite things - juicy tomatoes, rich, creamy pesto and toasty bread for a tasty and unique appetizer.

Provided by Kristin Maxwell

Time 22m

Number Of Ingredients 15

Ingredients

2 cups packed basil leaves
¼ cup fresh grated Parmesan cheese
¼ cup sunflower seeds (pine nuts or walnuts)
2 garlic cloves (roughly chopped)
2 teaspoons lemon juice
½ cup olive oil (more as needed for texture)
Salt and pepper to taste
1 pound Roma tomatoes about 6-8 (seeded and diced)
2-3 tablespoons olive oil
3 cloves garlic minced
1 teaspoon balsamic vinegar
Salt and pepper (to taste)
1 French baguette (cut into 1/2-inch thick slices)
Olive oil
Salt

Steps:

Preheat oven to 400 degrees F.
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.
While the crostini is cooling, make the pesto. To a food processor or blender add fresh basil, parmesan cheese, sunflower seeds, garlic and lemon juice. Turn to low and drizzle in olive oil to emulsify. Once all the olive oil is added, continue to blend for about a minute or until pesto is smooth. Scrape the sides of the bowl at least once to ensure all ingredients are evenly mixed in. Taste and adjust salt and pepper as desired.
Assembly: Top each piece of crostini with a smear of pesto and a spoonful of the bruschetta. Sprinkle grated parmesan or fresh basil on top if desired.

Nutrition Facts : Calories 288 kcal, Carbohydrate 20 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 244 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

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