Best 7 Pesto Tomato Smoked Mozzarella Brushetta Recipes

Indulge in a culinary journey with our delectable Pesto Tomato Smoked Mozzarella Bruschetta! This classic Italian appetizer tantalizes taste buds with a symphony of flavors. Fresh basil pesto, juicy tomatoes, and creamy smoked mozzarella cheese unite on crispy toasted bread, creating a harmonious blend of textures and tastes.

This article presents a collection of bruschetta recipes that elevate the traditional dish to new heights. From a classic pesto and tomato combination to variations featuring roasted peppers, artichoke hearts, and balsamic glaze, each recipe offers a unique taste experience. Whether you prefer a vegetarian option or crave the savory flavors of prosciutto, there's a bruschetta recipe here to satisfy every palate.

Prepare to impress your guests with these delightful bruschetta creations that are perfect for any occasion. From casual get-togethers to elegant dinner parties, these appetizers are sure to be a hit. So gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving for more.

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

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

Ingredients

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

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA

Tomato, Mozzarella and Basil Bruschetta image

Provided by Giada De Laurentiis

Categories appetizer

Time 30m

Yield 36 bruschetta

Number Of Ingredients 7

Ingredients

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Steps:

Preheat oven to 375 degrees F.
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Place bruschetta on decorative platter and garnish with basil leaves.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

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

TOMATO BRUSCHETTA

Tomato Bruschetta image

This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.

Provided by Ali Slagle

Categories easy, snack, dips and spreads, finger foods, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound plum tomatoes (about 4 to 5 large), or another variety of ripe tomatoes
1 teaspoon kosher salt
5 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
8 large basil leaves
Grilled or toasted crusty bread, for serving

Steps:

Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
Roll the basil leaves up and thinly slice crosswise.
When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.

PESTO, TOMATO, SMOKED MOZZARELLA BRUSHETTA

PESTO, TOMATO, SMOKED MOZZARELLA BRUSHETTA image

Categories Sandwich Cheese Tomato Appetizer Vegetarian Grill/Barbecue

Yield Depending on size of baguette, about 10 servings

Number Of Ingredients 5

Ingredients

2 tbs. olive oil.
1 fresh baguette, sliced 1/2" thick on diagonal.
1 jar of store bought basil pesto, or homemade pesto.
4 (or more) roma tomatoes, sliced 1/4" thick.
smoked mozzarella cheese (about 4 oz. block) sliced 1/4" thick.

Steps:

Brush each slice of baguette with olive oil (one side only). Place each slice (oil side down) on grill until golden brown. Place bread slices on baking sheet, grilled side down, then spoon pesto over each slice of bread. Top with tomato slice, then top with slice of mozzarella. Place under broiler, cook until cheese is golden on top (approximately 3 minutes).

GRILLED PESTO PIZZA WITH MARINATED MOZZARELLA AND TOMATOES

Grilled Pesto Pizza with Marinated Mozzarella and Tomatoes image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 3 mini pizzas

Number Of Ingredients 10

Ingredients

6 cups fresh basil leaves
2 cups baby arugula
1 cup grated Parmesan
1/2 cup sliced almonds
2 large cloves garlic, peeled
Kosher salt
Two 8-ounce containers marinated mozzarella balls, cut in half, plus 1 cup oil from the mozzarella (supplement with olive oil if needed)
2 tablespoons olive oil, plus for brushing
1 1/2 pounds store bought pizza dough, at room temperature and divided into 3 balls
1 1/2 pounds assorted color cherry tomatoes, sliced in half

Steps:

Add to a high-powered blender the basil, arugula, Parmesan, garlic and a pinch of salt and blend while streaming in the mozzarella oil until smooth. Taste and add salt as needed. Set aside.
Preheat an outdoor grill to high (500 to 550 F.) While your grill is heating, lightly oil a large sheet pan (or 3 half-sheet pans) and place your dough balls on top. Use your fingers to stretch the pizza dough balls into a loose circle or oval about 1/8-inch-thick. Don't get too hung up on the shape, irregular is beautiful. Work your way around the dough to make sure that it's an even thickness throughout. Lightly brush oil on the top of the dough as well. Lightly sprinkle the tomatoes with salt.
Place your doughs on the hot grill and close the lid. Cook until golden brown char marks appear and the doughs are cooked on the underside, 2 to 3 minutes. Open the lid of the grill, flip the doughs over and quickly spoon the pesto over top of the cooked side leaving a little border for the crust. Top with the sliced tomatoes and marinated mozzarella. Close the lid and cook until the cheese melts and the doughs are completely cooked through, about 3 minutes. Remove from the grill and enjoy.

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

Ingredients

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.

Tips:

Select ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your bruschetta. Choose ripe, in-season tomatoes that are bursting with flavor.
Use fresh basil: Fresh basil is essential for making a truly delicious pesto. If you can't find fresh basil, you can substitute dried basil, but the flavor will be less intense.
Don't overcrowd the bruschetta: When assembling your bruschetta, don't pile on too many toppings. You want each bite to have a balance of flavors, so aim for a thin layer of pesto, a few slices of tomato, and a sprinkle of cheese.
Serve immediately: Bruschetta is best enjoyed immediately after it's made. The bread will start to get soggy if you let it sit for too long.

Conclusion:

Pesto tomato smoked mozzarella bruschetta is a delicious and easy-to-make appetizer that's perfect for any occasion. With its vibrant flavors and colors, it's sure to be a hit with your guests. So next time you're looking for a quick and tasty snack, give this recipe a try.