Pesto Bruschetta
Pesto Bruschetta combines three of my favorite things - juicy tomatoes, rich, creamy pesto and toasty bread for a tasty and unique appetizer.
Servings: 8 servings
Ingredients
Pesto (if not using store bought)
- 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
Tomato Topping
- 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
Crostini
- 1 French baguette cut into 1/2-inch thick slices
- Olive oil
- Salt
Instructions
- 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.
Notes
- Serve assembled pesto bruschetta toasts immediately. The pesto will be begin to brown after sitting out for a while.
- If preparing ahead of time, store separately in airtight containers. Pesto will need to be refrigerated unless it's an unopened jar, the tomatoes and the crostini can be stored at room temperature for 24 hours.
- Garnish with Parmesan cheese shaving or fresh basil.
Nutrition
Calories: 288kcal | Carbohydrates: 20g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 244mg | Potassium: 218mg | Fiber: 2g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 2mg
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