Pesto Bruschetta Recipes

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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 BRUSCHETTA LOAF



Pesto Bruschetta Loaf image

French bread layered with pesto, tomatoes and cheese - broiled into a delicious appetizer that serves a bunch. Ready in just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 16

Number Of Ingredients 4

1 loaf (1 pound) French bread, cut horizontally in half
1/2 cup pesto
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped, or 1 small tomato, chopped (1/2 cup)
1 cup shredded mozzarella cheese (4 ounces)

Steps:

  • Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
  • Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 145, Carbohydrate 16 g, Cholesterol 5 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 270 mg

PESTO BRUSCHETTA PASTA



Pesto Bruschetta Pasta image

Make and share this Pesto Bruschetta Pasta recipe from Food.com.

Provided by Hottyweathergirl

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb bow tie pasta
2 roma tomatoes, chopped and deseeded
2 tablespoons parmesan cheese
3 tablespoons extra virgin olive oil
1 teaspoon pine nuts
12 basil leaves
1 garlic clove, diced
1/2 cup tomato bruschetta topping (pre-made)

Steps:

  • Cook the pasta according to package directions; drain and rinse with cold water.
  • While pasta cooks, combine olive oil, pine nuts, and diced garlic in a small frying pan; heat on medium heat about 5 minutes, watching carefully to avoid garlic burning.
  • Toss the cooked pasta with the olive oil mixture.
  • Blend the tomatoes, basil leaves, and parmesan cheese in a blender until fine.
  • Toss the tomato mixture and the bruschetta topping with the pasta mixture and refrigerate.

Nutrition Facts : Calories 551.5, Fat 16.5, SaturatedFat 3.2, Cholesterol 98, Sodium 64.4, Carbohydrate 83.2, Fiber 4.5, Sugar 3, Protein 17.7

PORTABELLA PESTO BRUSCHETTA



Portabella Pesto Bruschetta image

Exceptional flavors, easy to prepare. Make a meal with salad, cut into pieces for hors d'oeuvres, include them in your barbeque buffet.

Provided by Northwest Lynnie

Categories     Vegetable

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

1 (8 ounce) package sliced baby portabella mushrooms (cremini)
1/3 cup butter (for best flavor, do not substitute)
2 garlic cloves, crushed
1 garlic clove, peeled
12 slices italian ciabatta (about 1/2-inch thick)
1/2 cup purchased refrigerated pesto sauce (I like Trader Joes' brand)
3/4 cup shredded mozzarella cheese
salt
freshly course-ground black pepper

Steps:

  • Heat oven to 400*.
  • Melt 1/3 cup butter in a large skillet until sizzling.
  • Add mushrooms and crushed garlic.
  • Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
  • Sprinkle lightly with salt.
  • Sprinkle with pepper to taste (I use a good amount).
  • Remove from heat and set aside.
  • Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
  • Scrape the remaining whole clove of garlic across the bread tops.
  • Spread the tops with pesto, completely covering the bread.
  • Top with mushrooms, then sprinkle on cheese.
  • Toast another 5 minutes in the oven until cheese is melted.

Nutrition Facts : Calories 72.2, Fat 6.7, SaturatedFat 4.2, Cholesterol 19.1, Sodium 81.4, Carbohydrate 1.4, Fiber 0.3, Sugar 0.4, Protein 2.1

PESTO CHICKEN BRUSCHETTA



Pesto Chicken Bruschetta image

Make and share this Pesto Chicken Bruschetta recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons oil, divided
1 teaspoon garlic, coarsely chopped, divided
8 slices diagonally sliced sourdough bread, 1/4 inch thick
1/2 cup asiago cheese, grated, divided
2 tablespoons prepared pesto sauce
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
12 slices fresh mozzarella cheese (about 8 ounces)
2 tomatoes, cut into 4 slices

Steps:

  • In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
  • Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
  • Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
  • Sprinkle 1/4 cup asiago cheese on bread.
  • In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
  • Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
  • Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.

Nutrition Facts : Calories 808.1, Fat 31.2, SaturatedFat 13.4, Cholesterol 135.6, Sodium 1392.4, Carbohydrate 71, Fiber 4.6, Sugar 2.8, Protein 58

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

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