PESTO BRUSCHETTA
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
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
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
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
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
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
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
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
Provided by Kelsey Nixon
Time 18m
Yield serves 8
Number Of Ingredients 12
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
Provided by Roger Mooking
Categories appetizer
Time P1DT1h45m
Yield 4 servings
Number Of Ingredients 20
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
Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 8
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
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
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
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
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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EASY PESTO BRUSCHETTA | EASY APPETIZERS | EASY RECIPES
From foodwinesunshine.com
Cuisine ItalianEstimated Reading Time 2 minsCategory Appetizer
- Toast bread slices for approx 5 minutes. To speed up the process you can us the broiler, but that will only take a minute, watch so they don't burn!
- Leave slices on a cookie sheet and spread with enough pesto to cover the top of the bread slice . If you like pesto spread it on a little thicker.
EASY PESTO BRUSCHETTA APPETIZER RECIPE
From yellowblissroad.com
4.7/5 (6)Total Time 22 minsCategory AppetizerCalories 288 per serving
- Combine ingredients for the bruschetta in a medium size and set it aside while you make the pesto and the crostini. Bruschetta can sit out for up to 1 hour without needed refrigeration.
- Arrange the bread side by side on a large, rimmed baking sheet. Brush each side with olive oil and sprinkle lightly with salt.
- Bake for 7-10 minutes, flipping it over halfway through. You want the crostini to be crispy but not so hard you can't easily bite into it.
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