Kittencals 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!
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
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!
KITTENCAL'S PERFECT PESTO
I have experimented with many ingredient amounts for pesto, I have finely found the one that has a perfect balance of flavor --- this will keep covered in the refrigerator for up to 5 days, if you are storing it in the refrigerator I suggest to place a 1/2-inch layer of oil on top of the pesto and cover with a lid or you may freeze --- the success of this recipe will depend on the quality of Parmesan cheese that you use, if possible try to use a good quality freshly grated cheese it really will make a difference with the taste of the pesto, and please use only kosher salt --- FOR RED PESTO; reduce the basil to 3 cups, and add 1/2 cup chopped oil-packed sun-dried tomatoes to the blender along with other ingredients.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
- Blend until a paste form, stopping often to push down the basil.
- Add in the Parmesan cheese and Kosher salt; blend until smooth.
- Transfer to a bowl.
- NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
- If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.
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
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