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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
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 1 appetizer equals 93 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 196 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Pesto Bruschetta in Simple & Delicious July/August 2008, p54
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Oct. 02, 2012 by vickigartner
One reviewer who gave this recipe a high rating actually revamped the entire thing. Its success is highly dependent on the jarred bruschetta one uses, and where's the pesto? Adding feta and tomato to a processed jar of bruschetta is just garnishing an already finished product. Its a quick and easy "cheat" in my opinion.
Reviewed on Aug. 01, 2012 by sue311
does the bread get soggy from the pesto since it is not toasted first?
Reviewed on Aug. 01, 2012 by ItalianLover
I made some slight changes and alterations to the recipe with more of an Italian flare. I used mozzarella instead of feta, and I added minced garlic and fresh basil on top with a drizzle of EVOO(extra virgin olive oil) on each bread slice. My Italian family love garlic and fresh basil on everything. Even alittle extra when it comes to some recipes.
I made this recipe for a family get-to-gether as an appetizer. It was definitely a big hit and the plate got empty quick. Next time I make it for the family I will definitely double the recipe. It is so easy to make, so it is not a problem. I would recommend it for any kind of large party or quick app for company.
Reviewed on Aug. 01, 2012 by mjounan
My basil crop is out of control this year; was looking for some different recipes. I will definitely make this this weekend for hubby (along with yet another batch of pesto!).
Reviewed on Aug. 01, 2012 by ral220
I made my own Pesto
Reviewed on Jun. 10, 2010 by grandmommo
I made this for a family get-together, and it got RAVE reviews. We love olive tapenade, so I used that in place of pesto, and I used more feta. Wonder, bright flavors, and a colorful spot on the table! You get a great return on little effort!
Reviewed on Jan. 22, 2010 by Casey1226
I have had brushetta several times. My husband and I did not care for this recipe.
Reviewed on Jun. 23, 2008 by sixgiggles
These are so good! This will be a keeper. The only trick is to not eat the whole plate by your self.
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