Beas Pesto Bruschetta Recipes

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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

WHITE BEAN BRUSCHETTA



White Bean Bruschetta image

This fabulous bruschetta has a Tuscan flavor. Quick and easy, I've made it many times to serve when entertaining guests. -Kristin Arnett

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield about 20 servings.

Number Of Ingredients 9

1 cup canned great northern beans, rinsed and drained
3 plum tomatoes, seeded and chopped
1/4 cup chopped pitted Greek olives
6 tablespoons olive oil, divided
1/4 cup fresh basil leaves, cut into strips
1 tablespoon minced garlic
Salt and pepper to taste
1 French bread baguette, cut into 1/3-inch-thick slices
1 package (5.3 ounces) goat cheese

Steps:

  • In a large bowl, combine the beans, tomatoes, olives, 4 tablespoons oil, basil, garlic, salt and pepper. Place bread slices on an ungreased baking sheet. Brush with remaining oil., Broil 3-4 in. from the heat until golden, about 1 minute. Spread with cheese; top with bean mixture. Serve immediately.

Nutrition Facts :

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!

BEA'S PESTO BRUSCHETTA



Bea's Pesto Bruschetta image

Make and share this Bea's Pesto Bruschetta recipe from Food.com.

Provided by queenbeatrice

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup butter
1/4 cup basil pesto
3 garlic cloves, minced
4 plum tomatoes, diced and seeded
1 teaspoon parsley
1 loaf Italian bread, sliced to desired thickness
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 375 degrees Farenheit.
  • Mix together butter, pesto and garlic.
  • Spread butter mixture over bread slices.
  • Mix together tomatoes and parsley.
  • Top bread slices with tomato and parsley mixture.
  • Sprinkle with salt and pepper.
  • Place on a baking sheet and cook for 15 minutes.

Nutrition Facts : Calories 220.6, Fat 9.6, SaturatedFat 5.3, Cholesterol 20.3, Sodium 349.9, Carbohydrate 29, Fiber 3.1, Sugar 1.6, Protein 5.4

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.

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.

BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO



Bruschetta with Fava Beans and Arugula Pesto image

Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.

Provided by Martha Stewart

Categories     Finger Food Recipes

Number Of Ingredients 8

2 cups shelled fresh fava beans (about 2 1/2 pounds in pods)
1 medium bunch arugula (6 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated Pecorino Romano cheese, plus shavings for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
6 to 8 slices Classic Bruschetta

Steps:

  • Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.

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 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

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