PESTO BRUSCHETTA
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
Categories Appetizer
Time 22m
Number Of Ingredients 15
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
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
PESTO BRUSCHETTA ON GARLIC CROSTINI
Provided by Kelsey Nixon
Time 18m
Yield serves 8
Number Of Ingredients 12
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 PASTA
Make and share this Pesto Bruschetta Pasta recipe from Food.com.
Provided by Hottyweathergirl
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions; drain and rinse with cold water.
- While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
- Toss the cooked pasta with the olive oil mixture.
- Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
- Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.
Nutrition Facts : Calories 551.5, Fat 16.5, SaturatedFat 3.2, Cholesterol 98, Sodium 64.4, Carbohydrate 83.2, Fiber 4.5, Sugar 3, Protein 17.7
PESTO PITA BRUSCHETTA - 2 WAYS
This is an healthier alternative to bruschetta using pita bread instead of a baguette or french stick. You can either use mayonnaise or cheese spread to mix with the pesto & either tomato slices or diced tomatoes. I use a soft cheese spread, the ones that are sold in triangles, they are really creamy & mix really well with the pesto.
Provided by Mandy
Categories Lunch/Snacks
Time 4m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pesto & mayonnaise or pesto & cream cheese. ( I do this on the pita to save on dishes).
- Place or sprinkle tomatoes on top and then sprinkle with parmesan cheese.
- Place under you griller or broiler and cook until pitas are slightly crisp & cheese is melted.
Nutrition Facts : Calories 259.1, Fat 6.1, SaturatedFat 2.5, Cholesterol 12.1, Sodium 550, Carbohydrate 39.9, Fiber 2.8, Sugar 4.4, Protein 11.3
BRUSCHETTA PASTA
This has become one of my favorite easy go to meals. I make sure always to keep these ingredients on hand.
Provided by Sureglad
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook pasta per directions.
- Drain and toss with vinegar.
- Mi in bruschetta and cheese.
Nutrition Facts : Calories 420.4, Fat 9.8, SaturatedFat 6.1, Cholesterol 22.4, Sodium 150.3, Carbohydrate 64.6, Fiber 2.7, Sugar 2.2, Protein 17.3
BRUSCHETTA PASTA
This is heaven, being able to sit down and eat a whole bowl of bruschetta! It is pasta though so there isn't the browned factor unless you put it in a casserole and broil it for a minute. It is awesome served with blackened chicken or garlic shrimp as well.
Provided by startnover
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine per directions.
- While it is cooking dice the tomatoes and thinly slice the onions.
- Place tomatoes (and their juice), onions, basil, garlic, oil, and salt and pepper (to taste) in a large bowl.
- When noodles are al dente remove from heat, drain and pour the hot noodles onto the other ingredients. Toss together with tongs and then grate in as much fresh parmesan as desired, tossing well to coat all.
- Serve with a little thinly sliced basil and a bit of fresh grated parmesan to garnish.
- To make a meal of it serve with grilled blackened chicken or garlic shrimp.
BRUSCHETTA PASTA
This is really good as a meatless main dish, or a side dish served with meat. I'm sure it can be made with fresh ingredients but I use canned tomatoes and dried spices because that's what I always have on hand.
Provided by thepurpleturtle
Categories Spaghetti
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to directions.
- Saute garlic in olive oil for 1 minute.
- Add remaining ingredients except Parmesan cheese.
- Turn heat to low and simmer, covered for 10 minutes.
- Toss sauce with spaghetti and Parmesan cheese and serve.
Nutrition Facts : Calories 523.2, Fat 5.6, SaturatedFat 2, Cholesterol 7.3, Sodium 148.4, Carbohydrate 96.9, Fiber 6.2, Sugar 10.8, Protein 20.1
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5/5 (4)Total Time 20 minsCategory AppetizerCalories 297 per serving
- Preheat the oven to 450 degrees. Lay out the ciabatta halves in a single layer on a large baking sheet.
- In a small bowl combine the olive oil and garlic. Brush the breads with the garlic oil. Toast the bread until golden, about ten minutes.
- In a mixing bowl, combine the tomatoes, red onion, and remaining garlic oil. Stir gently to combine.
- Top the toasted rolls with the tomato mixture and dollops of pesto. Garnish with basil if you like. Serve immediately.
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