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
CALABRIAN SCRAMBLED EGGS WITH JALAPENO PESTO BRUSCHETTA
Provided by Bobby Flay
Time 50m
Yield 6 to 8 Servings
Number Of Ingredients 17
Steps:
- For the toasted ciabatta: Drizzle the cut sides of the ciabatta with the olive oil and season with salt and pepper. Put on a baking sheet cut-side up and bake until lightly golden brown, about 15 minutes. For the pesto: Preheat the oven to 400 degrees F. Toss the jalapenos in a few tablespoons of canola oil and sprinkle with salt. Roast in an even layer on a baking sheet until soft and the skin is blistered. Transfer to a bowl and cover with plastic wrap. Let sit for 15 minutes, and then remove the stems and seeds. Combine the roasted jalapenos, parsley, Parmesan, pine nuts, garlic and some salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil through the feed tube until smooth. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl. For the scrambled eggs: Heat the olive oil in a large nonstick saute pan over medium heat. Cook the sopressata and the onions until the sopressata is crisp and the onions have softened, about 5 minutes. Whisk the eggs in a bowl until light and fluffy and sprinkle with salt and pepper. Pour the mixture into the pan with the onions and sopressata and cook, stirring constantly until soft curds form. Right before you pull the pan off the heat, when the eggs are almost done but not quite, add the provolone and stir for a few seconds to melt. To serve, mound the eggs on the top of the toasted ciabatta halves. Top with parsley leave, and cut on a slight angle into 8 large slices. Serve immediately.
PESTO BRUSCHETTA
Dining solo? May we suggest this BOCA Bruschetta Tomato Basil Parmesan Veggie Patty with pesto and a slice of tomato?
Provided by My Food and Family
Categories Home
Time 12m
Yield Makes 1 serving.
Number Of Ingredients 5
Steps:
- Cook patty as directed on package.
- Heat broiler. Spread toast slice with pesto; top with patty, tomato and cheese.
- Broil 2 min. or until cheese is golden brown.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
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.
PESTO-BRUSCHETTA SPREAD
This delicious appetizer spread is a cross between two perennial favorites: pesto and garlicky bruschetta.
Provided by My Food and Family
Categories Home
Time 30m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Combine first 4 ingredients; spread onto rimmed baking sheet.
- Mix cream cheese spread, mozzarella, pesto and milk until blended; spread onto bottom of 9-inch pie plate.
- Bake tomatoes and cream cheese mixture 10 to 15 min. or until cream cheese mixture is heated through and tomatoes start to burst, stirring tomatoes after 8 min. and removing cream cheese mixture from oven after 10 min.
- Spoon tomatoes over cream cheese mixture. Serve with toast slices.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
WHITE BEAN AND PESTO BRUSCHETTA
I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer
Provided by GingerlyJ
Categories Spreads
Time 15m
Yield 1 tray, 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 425.8, Fat 22.5, SaturatedFat 2.5, Sodium 350.3, Carbohydrate 45.8, Fiber 5.9, Sugar 1.1, Protein 12.6
PESTO CHICKEN BRUSCHETTA
Make and share this Pesto Chicken Bruschetta recipe from Food.com.
Provided by Misti_Country_Girl
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
- Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
- Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
- Sprinkle 1/4 cup asiago cheese on bread.
- In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
- Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
- Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.
Nutrition Facts : Calories 808.1, Fat 31.2, SaturatedFat 13.4, Cholesterol 135.6, Sodium 1392.4, Carbohydrate 71, Fiber 4.6, Sugar 2.8, Protein 58
PESTO BRIE BRUSCHETTA
What a great go-to for unexpected guests! You can use store bought pesto even! This is great for when dinner is going to be a few more minutes. This makes a fantastic light supper with a green salad, a glass of wine, and some fresh fruit for dessert!
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread each slice of bread with some pesto and top with cheese slices, cut to fit.
- Place in toaster oven and toast until bread is golden brown and cheese is melted and bubbly.
- Top each slice with some cherry tomatoes and serve!
Nutrition Facts : Calories 569.4, Fat 20, SaturatedFat 10.7, Cholesterol 56.7, Sodium 1141.1, Carbohydrate 73.6, Fiber 7.9, Sugar 1.7, Protein 24.6
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