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
TOMATO, MOZZARELLA AND BASIL BRUSCHETTA
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 36 bruschetta
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
- On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
- Place bruschetta on decorative platter and garnish with basil leaves.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
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.
FRESH MOZZARELLA PESTO BRUSCHETTA
Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.
Provided by SrtaMaestra
Categories Lunch/Snacks
Time 20m
Yield 8 bruschetta, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
- Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
- Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.
Nutrition Facts : Calories 235.8, Fat 19.5, SaturatedFat 8.4, Cholesterol 44.8, Sodium 429.9, Carbohydrate 2.6, Fiber 0.4, Sugar 1.3, Protein 12.9
FRESH MOZZARELLA BRUSCHETTA
Make and share this Fresh Mozzarella Bruschetta recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 25m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degreesF.
- Slice French bread or baguette into 1/2-inch slices.
- Brush both sides lightly with 2 T olive oil.
- Place on baking sheet.
- Sprinkle lightly with salt, if desired.
- Combine chopped tomatoes, Italian seasoning and crushed garlic.
- Set aside.
- Bake French bread slices in oven for 3 minutes.
- Turn each slice over and bake an additional 2 minutes.
- Remove from oven.
- Spread each slice with a tablespoon of the tomato mixture.
- Sprinkle with mozzarella cheese.
- Return to oven for 3 minutes or until cheese is melted.
- Serve immediately.
MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA
Go ahead and play around with the greens and pesto that top this bruschetta: Spinach, kale, and parsley are all options.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- Place slices of mozzarella cheese on toasts. Drizzle with homemade or store-bought pesto. Top with arugula and shaved Parmesan cheese, and season with freshly ground pepper.
BRUSCHETTA WITH PESTO, MOZZARELLA AND SUN-DRIED TOMATOES
Make and share this Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes recipe from Food.com.
Provided by evelynathens
Categories Spreads
Time 20m
Yield 30 appetizers (approximately
Number Of Ingredients 14
Steps:
- Place the olive oil and the garlic in small bowl and let sit for at least 1/2 an hour; preheat the broiler; spread the bread slices on a baking sheet and then brush both sides with the olive oil; broil until golden on both sides (this will only take a couple of minutes).
- Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
- Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
- To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
- To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
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4.7/5 (15)Total Time 45 minsCategory AppetizerCalories 128 per serving
- While the tomatoes are roasting, slice the baguette into 1/4"-1/2" thick slices to get about 18 slices. Lay the sliced baguette on a separate baking sheet. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Bake at 375 F for 3-5 minutes until crisp, then remove from the oven and allow to cool as the tomatoes finish roasting.
- Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. Divide the mozzarella slices amongst the crostini.* Bake these at 375 for about 3-4 minutes until the mozzarella has melted.
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5/5 (2)Total Time 25 minsCategory Antipasti, AppetizerCalories 127 per serving
- 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!
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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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