Beas Pesto Bruschetta Recipes

BRUSCHETTA WITH PESTO

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!

PESTO BRUSCHETTA

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.

BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO

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.

PESTO BRUSCHETTA ON GARLIC CROSTINI

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.

BEA'S PESTO BRUSCHETTA

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.

BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST

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.

PORTABELLA PESTO BRUSCHETTA

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.

WHITE BEAN BRUSCHETTA

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.

WHITE BEAN AND PESTO BRUSCHETTA

Steps:

• Add everything but bread into a food processor and blend until paste like.
• slice french bread into quarter inch pieces and spray with olive oil spray.
• Bake bread on 400 degrees for 10 minutes until brown and crispy.
• Spread White bean paste over top of bread pieces.