Pesto Bruschetta Recipe
Pesto Bruschetta Recipe photo by Taste of Home

Pesto Bruschetta Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:29 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 29 servings

Ingredients

  • 1 loaf (1 pound) French bread, cut into slices
  • 1 jar (7 ounces) prepared pesto
  • 2 medium tomatoes, seeded and finely chopped
  • 1 package (4 ounces) crumbled feta cheese

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.

Directions

  1. 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. Yield: 29 appetizers.
Originally published as Pesto Bruschetta in Simple & Delicious July/August 2008, p54

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.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Pesto Bruschetta

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 2, 2012

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.

MY REVIEW
Reviewed Aug. 1, 2012

does the bread get soggy from the pesto since it is not toasted first?

MY REVIEW
Reviewed Aug. 1, 2012

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.

MY REVIEW
Reviewed Aug. 1, 2012

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.

MY REVIEW
Reviewed Aug. 1, 2012

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!).

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