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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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    29 appetizers


  • 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


  • 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
1 each: 93 calories, 4g fat (1g saturated fat), 4mg cholesterol, 196mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.
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Average Rating:
  • vickigartner
    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.

  • sue311
    Aug 1, 2012

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

  • ItalianLover
    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.

  • ItalianLover
    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.

  • mjounan
    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!).

  • ral220
    Aug 1, 2012

    I made my own Pesto

  • grandmommo
    Jun 10, 2010

    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!

  • Casey1226
    Jan 22, 2010

    I have had brushetta several times. My husband and I did not care for this recipe.

  • sixgiggles
    Jun 23, 2008

    These are so good! This will be a keeper. The only trick is to not eat the whole plate by your self.