Pesto Brie Bruschetta Recipes

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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

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

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

PESTO



Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

  • Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

ONION, GARLIC & BRIE BRUSCHETTA



Onion, Garlic & Brie Bruschetta image

This rich, sweet appetizer is party-perfect. The roasted garlic flavor is a real treat. Carole Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 3-1/2 dozen.

Number Of Ingredients 10

2 whole garlic bulbs
3 tablespoons olive oil, divided
1 large red onion, halved and thinly sliced
4-1/2 teaspoons sugar
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 French bread baguette (10-1/2 ounces), cut into scant 1/2-in. slices
1 pound Brie cheese, rind removed, thinly sliced
Minced fresh thyme, optional

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a large skillet over medium heat, cook and stir the onion, sugar, vinegar, salt and pepper in remaining oil for 15-20 minutes or until very tender and browned., Place bread on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Squeeze softened garlic into a small bowl; mash with a fork. Spread over toast. Top with cheese and onion. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with thyme if desired.

Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 126mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

PESTO BRUSCHETTA - PESTO CREAM CHEESE AND TOMATO BRUSCHETTA



PESTO BRUSCHETTA - PESTO CREAM CHEESE AND TOMATO BRUSCHETTA image

Provided by Shweta Arora

Categories     Appetizer     Side     Snack

Time 25m

Number Of Ingredients 7

1 Bread of choice (Baguette, french bread or Italian am using pre-sliced bruschetta bread)
1/4 cup Spinach Basil Pesto (Or Basil Pesto (Homemade or Store bought))
4 oz Cream Cheese (or more as needed)
5-6 grape tomatoes
salt and pepper to taste
1-2 tsp olive oil
1 tbsp fresh chopped basil leaves (optional)

Steps:

  • Slice the bread into 1/4 inch thick slices.
  • Heat a grill pan or regular griddle on medium heat. Once hot, drizzle some olive oil .
  • Place the sliced bread and roast for about 1 min or until the side is nice and golden. Flip and cook the other side too until golden brown and crunchy. Remove from heat and keep aside
  • Slice the grape tomatoes into round (about 4-5 slice per tomato).
  • Apply Pesto (a tsp or as much the bread can hold comfortably) on the crunchy bruschetta slices, top it with some cream cheese (I sliced mine into small rectangles), couple of tomato slices, fresh chopped basil and salt pepper.
  • Pesto Bruschetta is ready to serve!!

FOREPLAY PASTA WITH BRIE, BASIL, AND GARLIC



Foreplay Pasta with Brie, Basil, and Garlic image

It's really that good. Rich and decadent. If you really want to impress, then get a small block of Parmesan and grate it. Gives a better flavor than pre-grated.

Provided by Margo Bock

Categories     World Cuisine Recipes     European     Italian

Time 2h25m

Yield 8

Number Of Ingredients 11

1 pound Brie cheese, cut into cubes
4 large plum tomatoes, diced
1 cup shredded fresh basil
½ cup extra-virgin olive oil, or more to taste
3 cloves garlic, crushed, or more to taste
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds farfalle (bow-tie) pasta
1 tablespoon extra-virgin olive oil
2 teaspoons salt
¼ cup freshly grated Parmesan cheese, or to taste

Steps:

  • Mix Brie cheese, plum tomatoes, basil, 1/2 cup olive oil, garlic, 1/2 teaspoon salt, and pepper in a bowl; cover bowl with plastic wrap and marinate for 2 hours.
  • Bring a large pot of water to a boil; add 1 tablespoon olive oil and 2 teaspoons salt. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Add pasta to cheese-tomato mixture; toss. Sprinkle pasta with Parmesan cheese.

Nutrition Facts : Calories 656.1 calories, Carbohydrate 64.3 g, Cholesterol 59 mg, Fat 34.2 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 12.9 g, Sodium 1128.5 mg, Sugar 4.1 g

OVEN-ROASTED TOMATO BRUSCHETTA WITH MOZZARELLA AND PESTO



Oven-Roasted Tomato Bruschetta with Mozzarella and Pesto image

Delicious buschetta made with oven-roasted tomatoes, pesto, fresh mozzarella, and balsamic glaze. A huge hit for any party!

Provided by sara a.

Categories     Appetizer

Time 45m

Number Of Ingredients 10

4 roma tomatoes
olive oil
salt & freshly cracked black pepper
1 baguette
olive oil
salt & freshly cracked black pepper
1/2 cup pesto
8 ounces fresh mozzarella (sliced)
1/3 cup balsamic glaze
1/2 cup fresh basil

Steps:

  • Preheat the oven to 375 F. Line a large baking sheet with parchment paper, and set aside.
  • Slice the Roma tomatoes into about 1/2" slices, about 5 slices per tomato. Spread the tomato slices onto the baking sheet with parchment paper. Drizzle tomatoes with olive oil, then sprinkle with salt and pepper. Roast at 375 F for 25-30 minutes, until softened and slightly caramelized. Remove from the oven and allow to cool.
  • While the tomatoes are roasting, slice the baguette into 1/4"-1/2" thick slices to get about 18 slices. Lay the sliced baguette on a separate baking sheet. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Bake at 375 F for 3-5 minutes until crisp, then remove from the oven and allow to cool as the tomatoes finish roasting.
  • Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. Divide the mozzarella slices amongst the crostini.* Bake these at 375 for about 3-4 minutes until the mozzarella has melted.
  • Remove from the oven, and allow to cool slightly. Drizzle with balsamic glaze, and top with fresh basil leaves.

Nutrition Facts : ServingSize 1 piece, Calories 128 kcal

PESTO BRUSCHETTA ON GARLIC CROSTINI



Pesto Bruschetta on Garlic Crostini image

Provided by Kelsey Nixon

Time 18m

Yield serves 8

Number Of Ingredients 12

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Pecorino Romano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Kosher salt and cracked black pepper
1 baguette sliced at a 45-degree angle about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
Fresh mozzarella, thinly sliced
1 basket grape tomatoes, halved lengthwise

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 BRIE BRUSCHETTA



Pesto Brie Bruschetta image

What a great go-to for unexpected guests! You can use store bought pesto even! This is great for when dinner is going to be a few more minutes. This makes a fantastic light supper with a green salad, a glass of wine, and some fresh fruit for dessert!

Provided by FLUFFSTER

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

8 slices French bread
1/2 cup basil pesto
1 (8 ounce) wedge brie cheese
1 cup cherry tomatoes, chopped

Steps:

  • Spread each slice of bread with some pesto and top with cheese slices, cut to fit.
  • Place in toaster oven and toast until bread is golden brown and cheese is melted and bubbly.
  • Top each slice with some cherry tomatoes and serve!

Nutrition Facts : Calories 569.4, Fat 20, SaturatedFat 10.7, Cholesterol 56.7, Sodium 1141.1, Carbohydrate 73.6, Fiber 7.9, Sugar 1.7, Protein 24.6

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