Best 7 Pesto Bruschetta Recipes

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Indulge in the symphony of flavors that is pesto bruschetta, a classic Italian antipasto that tantalizes the taste buds with its vibrant colors and aromatic allure. This delectable appetizer combines the freshness of ripe tomatoes, the nutty flavor of basil pesto, and the crispy crunch of toasted bread. With variations ranging from classic to sun-dried tomato and even a vegetarian option, there's a pesto bruschetta recipe for every palate. Dive into the world of culinary delight as we explore these mouthwatering recipes, each offering a unique twist on this beloved Italian staple.

**Classic Pesto Bruschetta:** Embark on a culinary journey with the timeless recipe that started it all. Featuring a vibrant blend of fresh basil, olive oil, pine nuts, and Parmesan cheese, this classic pesto is slathered onto toasted bread and topped with juicy tomato slices. Drizzle a touch of balsamic glaze for an irresistible finishing touch.

**Sun-Dried Tomato Pesto Bruschetta:** Experience a burst of sun-kissed flavors in this delightful variation. Sun-dried tomatoes add a tangy sweetness to the pesto, creating a harmonious balance with the creamy burrata cheese. Top it off with a sprinkle of fresh arugula for a peppery kick.

**Vegetarian Pesto Bruschetta:** Delight in a meatless masterpiece that bursts with flavor. This vegetarian version swaps out the traditional mozzarella for creamy avocado slices, adding a rich and velvety texture. Roasted red peppers lend a smoky sweetness, while a sprinkle of crumbled feta cheese adds a salty tang.

**Roasted Garlic Pesto Bruschetta:** Elevate your taste buds with the savory aroma of roasted garlic. Infused into the pesto, roasted garlic imparts a deep, caramelized flavor that pairs perfectly with grilled zucchini and succulent shrimp. Finish it off with a sprinkle of chopped parsley for an extra burst of freshness.

Embark on a culinary adventure with these pesto bruschetta recipes, each offering a unique twist on this classic Italian delight. From the timeless flavors of the classic recipe to the sun-kissed tang of sun-dried tomatoes and the meatless indulgence of the vegetarian option, there's a pesto bruschetta variation to suit every palate. Prepare to tantalize your taste buds and impress your guests with these delectable appetizers that are sure to become instant favorites.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

CALABRIAN SCRAMBLED EGGS WITH JALAPENO PESTO BRUSCHETTA



Calabrian Scrambled Eggs with Jalapeno Pesto Bruschetta image

Provided by Bobby Flay

Time 50m

Yield 6 to 8 Servings

Number Of Ingredients 17

1 small ciabatta or 1/2 large ciabatta, halved lengthwise
2 tablespoons olive oil
Kosher salt and black pepper
8 jalapenos
Canola oil
Kosher salt and freshly ground black pepper
1 1/4 cups tightly packed fresh flat-leaf parsley leaves
1/4 cup grated Parmesan
3 tablespoons pine nuts
1 clove garlic, chopped
1/2 cup extra-virgin olive oil
2 tablespoons olive oil
One 6-ounce piece sopressata, cut into small dice
1 small red onion, finely diced
9 large eggs
6 ounces provolone, cut into small dice, room temperature
Parsley leaves, for garnish

Steps:

  • For the toasted ciabatta: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. For the pesto: Preheat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and sprinkle with salt. Roast in an even layer on a baking sheet until soft and the skin is blistered. Transfer to a bowl and cover with plastic wrap. Let sit for 15 minutes, and then remove the stems and seeds. Combine the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl. For the scrambled eggs: Heat the olive oil in a large nonstick saute pan over medium heat. Cook the sopressata and the onions until the sopressata is crisp and the onions have softened, about 5 minutes. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the mixture into the pan with the onions and sopressata and cook, stirring constantly until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the provolone and stir for a few seconds to melt. To serve, mound the eggs on the top of the toasted ciabatta halves. Top with parsley leave, and cut on a slight angle into 8 large slices. Serve immediately.

BRUSCHETTA WITH PESTO, MOZZARELLA AND SUN-DRIED TOMATOES



Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes image

Make and share this Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes recipe from Food.com.

Provided by evelynathens

Categories     Spreads

Time 20m

Yield 30 appetizers (approximately

Number Of Ingredients 14

1 French baguette, cut into thin slices
1/4 cup olive oil
2 garlic cloves, quartered
6 ounces mozzarella cheese, sliced very thin
4 -6 sun-dried tomatoes (not packed in oil)
3 ounces sun-dried tomatoes (not packed in oil)
2 garlic cloves
15 big basil leaves
1/3 cup olive oil
1/3 cup freshly grated parmesan cheese
1 cup basil leaves
1/4 cup pine nuts (or blanched almonds)
3 tablespoons freshly grated parmesan cheese
1/4 cup oil (about)

Steps:

  • Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
  • Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
  • Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
  • To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
  • To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.

BRUSCHETTA WITH PESTO, TOMATOES AND THINGIES.



Bruschetta With Pesto, Tomatoes and Thingies. image

A quick, light summery lunch snack or starter. I didn't see this variation among the many similar recipes. A favourite brunch bite with us. Because number of servings will depend on how many eaters there are, the servings given below is a guess at how much a long baguette bread will yield. The quantity of onion and tomato given here will be enough for about 12 slices. Use your own judgement, though.

Provided by Zurie

Categories     Lunch/Snacks

Time 30m

Yield 20 slices

Number Of Ingredients 8

1 baguette, fresh, long
fruity virgin olive oil
basil pesto, preferably homemade (or olive tapenade, or use the two pestos on alternate bruschetta slices)
1 large red- ripe tomatoes
1/2 sweet onion
salt, Maldon is nicest
black pepper
brie cheese or camembert cheese

Steps:

  • (I find it best to slice up the entire baguette (long French loaf) because if you use only what you need, the rest of the loaf goes stale. Bake the bread, cool the slices you don't use, and keep in a plastic bag to use again -- can be heated up again).
  • Heat oven to 400 deg F/200 deg Celsius.
  • Slice the baguette at a slight diagonal slant.
  • Pour some fruity virgin olive oil in a bowl, dip each slice just lightly into the oil (one side only). It does not have to be covered in oil -- just "anointed": it will have patches the oil didn't reach.
  • Pack on any cookie tin, and when oven has reached its heat, bake the slices until the edges start to go golden, and the slices are hard in the centre. (Do feel before you remove them!).
  • While they bake, peel the tomato, cut into 2 halves, and chop up finely. Do the same with the 1/2 onion, and add to the tomato.
  • Season with salt and black pepper, and trust me, a pure flaky sea salt is better tasting than ordinary kitchen salt.
  • Use as many baked bread slices as you need -- at least 3 per person. As you add the topping, put them back on the baking tin, or transfer to another, smaller dish -- depending on how many you are making.
  • Spread the hot, hard baguette slices thinly with pesto, and top each with a teaspoon or more of the tomato-onion mix.
  • Slice the Brie or Camembert quite thinly and drape a small slice over each bread slice.
  • Put the prepared slices back into the oven for about 2 - 3 minutes, remove, and serve.
  • Cool the slices you did not use, and keep in an airtight container.
  • Looks quite pretty on a heated plate. Nice with a cold glass of wine, or even a cup of tea.
  • (I've also used parmesan and pecorino instead of brie or camembert. Cheddar works too, but does not have quite the same "Mediterranean" cachet!).

KITTENCAL'S PESTO BRUSCHETTA



Kittencal's Pesto Bruschetta image

I use my recipe#144195 to make this you may of coarse use your your own favorite recipe, depending on the size of the bread slices you may need more pesto, the amounts listed are only estimated, prep time does not include making the pesto --- this is very good!

Provided by Kittencalrecipezazz

Categories     Breads

Time 20m

Yield 14 slices

Number Of Ingredients 4

1 cup prepared pesto sauce (see my Kittencal's Perfect Pesto)
1 loaf Italian bread (1-pound)
3 roma tomatoes, chopped
1 (8 ounce) package mozzarella cheese slices (or use as many cheese slices as needed)

Steps:

  • Preheat broiler.
  • Prepare a large baking sheet.
  • Slice the bread to desired size slices.
  • Spread a thin layer of prepared pesto onto each slice.
  • Top with chopped tomatoes then 1-2 slices of mozzarella cheese.
  • Place onto baking sheet in one layer.
  • Broil for about 3-5 minutes or until lightly browned.
  • Delicious!

BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST



BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast image

Provided by Roger Mooking

Categories     appetizer

Time P1DT1h45m

Yield 4 servings

Number Of Ingredients 20

1 cup adzuki beans, soaked in water 24 hours
1 tablespoon vegetable oil
3 cloves garlic, chopped
1/2 large white onion, diced
1 1/2 cups crushed canned tomatoes
1/2 cup red wine vinegar
2 tablespoons chipotle adobo sauce
2 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt and cracked black pepper
1 French baguette, cut into 1/2-inch-thick long diagonal slices (8 to 10 slices)
3/4 cup aged Cheddar, shredded
Sea salt, such as Maldon
Cilantro Pesto, for serving, recipe follows
2 cups loosely packed fresh cilantro
1 cup loosely packed fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
Sea salt

Steps:

  • Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
  • Preheat the oven or grill to 350 degrees F.
  • Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
  • Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
  • Preheat the grill to medium-high heat.
  • Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
  • Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.

WILD MUSHROOM AND BASIL PESTO BRUSCHETTA



Wild Mushroom and Basil Pesto Bruschetta image

These 2-bite flavor packed morsels are my most frequently requested appetizers . Everything can be prepared ahead of time up to broiling and baking in the oven. Looking forward to your imput !

Provided by CHILI SPICE

Categories     Breads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups wild mushrooms (chanterelle, shitake, oyster, button mushrooms can be used as a filler if some others are not availa)
1 shallot, finely chopped
1 garlic clove, crushed
1 tablespoon flat leaf parsley, chopped
3 tablespoons extra virgin olive oil
1/4 teaspoon salt (adjust to your liking)
1/8 teaspoon pepper (adjust to your liking)
1/4 cup asiago cheese or 1/4 cup parmesan cheese, finely grated
1/2 cup basil pesto (your favorite homemade recipe or jarred)
1 French baguette

Steps:

  • In a frying pan heat butter over medium/high heat. Add mushrooms and saute (stirring frequently to prevent burning) until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add flat-leaf parsley, salt and pepper to taste. Remove from heat.
  • Slice baguette on 1 inch diagonals.
  • Brush one side with olive oil. Place slices on a baking sheet(oil side up) and broil in oven until LIGHTLY golden brown (this happens quickly so don't walk away).
  • Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last but not least sprinkle with cheese. Return to a preheated 375 degree F. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes).
  • Serve Hot.

Nutrition Facts : Calories 293.1, Fat 9.4, SaturatedFat 1.4, Sodium 562.1, Carbohydrate 44.8, Fiber 5.1, Sugar 0.9, Protein 8.7

Tips:

  • Use fresh basil: Fresh basil is essential for a flavorful pesto. If you can't find fresh basil, you can use dried basil, but the flavor will be less intense.
  • Toast the pine nuts: Toasting the pine nuts will bring out their flavor and make them more fragrant. You can toast them in a pan over medium heat, or in the oven at 350 degrees Fahrenheit for 5-7 minutes.
  • Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the pesto. Use a high-quality extra virgin olive oil for the best results.
  • Season to taste: Be sure to taste the pesto before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice to suit your taste.
  • Serve immediately: Pesto is best served immediately after it is made. However, it can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

Pesto bruschetta is a delicious and easy appetizer that is perfect for any occasion. It is made with just a few simple ingredients, and can be prepared in minutes. The creamy pesto, combined with the crispy bread and fresh tomatoes, makes for a truly irresistible snack or light meal. Whether you are serving it at a party, or enjoying it as a quick lunch, pesto bruschetta is sure to please everyone at the table.

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