Kittencals Pesto Bruschetta Recipes

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

KITTENCAL'S PERFECT PESTO

Kittencal's Perfect Pesto image

I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 1m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 cups fresh basil leaves, packed (about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts (or can use toasted walnuts, or use half each)
3 medium fresh garlic cloves
1/4-1/3 cup freshly grated grated parmesan cheese
1 teaspoon kosher salt (can use 1-1/2 teaspoons if desired)
1/4 teaspoon fresh ground black pepper (optional, or use pinch cayenne pepper)

Steps:

Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
Blend until a paste form, stopping often to push down the basil.
Add in the Parmesan cheese and Kosher salt; blend until smooth.
Transfer to a bowl.
NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.

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