Best Pesto Bruschetta Recipes

PESTO BRUSCHETTA

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.

PESTO BRUSCHETTA ON GARLIC CROSTINI

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.

BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST

Steps:

• Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
• Preheat the oven or grill to 350 degrees F.
• Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
• Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
• Preheat the grill to medium-high heat.
• Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
• Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.

CALABRIAN SCRAMBLED EGGS WITH JALAPENO PESTO BRUSCHETTA

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, ROASTED RED PEPPER AND PARMESAN BRUSCHETTA

Steps:

• Toast, or grill bread slices.
• Spread pesto.
• Top with roasted peppers and parmesan chese.
• Drizzle with olive oil.
• Sprinkle with salt and pepper.

BRUSCHETTA WITH PESTO, MOZZARELLA AND SUN-DRIED TOMATOES

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.

PESTO BRUSCHETTA LOAF

Steps:

• Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
• Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.

CREAM CHEESE AND PESTO BRUSCHETTA WITH FRESH BASIL

Steps:

• 1. Wash and cut each tomato into quarters. Place in a pan with a tiny drizzle of olive oil. Allow to cook covered on medium heat for 1 min. Turn the tomatoes and cook for 1 min on each side. Drizzle more oil if you find it necessary. Cook until the tomatoes begin to soften but don't over cook them. Once ready, set aside.
• 2. Toast the bread in toaster or oven if you are making more than two people.
• 3. Spread the creme cheese equally between the slices.
• 4. Add a layer of pesto sauce over the creme cheese topped by 2 pieces of tomatoes.
• 5. Garnish with some freshly chopped basil leaves or some basil flowers, some toasted pine nuts or simply some toasted sunflower seeds. Enjoy

PESTO CHICKEN BRUSCHETTA

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.

KITTENCAL'S PESTO BRUSCHETTA

Steps:

• Preheat broiler.
• Prepare a large baking sheet.
• Slice the bread to desired size slices.
• Spread a thin layer of prepared pesto onto each slice.
• Top with chopped tomatoes then 1-2 slices of mozzarella cheese.
• Place onto baking sheet in one layer.
• Broil for about 3-5 minutes or until lightly browned.
• Delicious!

BRUSCHETTA WITH PESTO, TOMATOES AND THINGIES.

Steps:

• (I find it best to slice up the entire baguette (long French loaf) because if you use only what you need, the rest of the loaf goes stale. Bake the bread, cool the slices you don't use, and keep in a plastic bag to use again -- can be heated up again).
• Heat oven to 400 deg F/200 deg Celsius.
• Slice the baguette at a slight diagonal slant.
• Pour some fruity virgin olive oil in a bowl, dip each slice just lightly into the oil (one side only). It does not have to be covered in oil -- just "anointed": it will have patches the oil didn't reach.
• Pack on any cookie tin, and when oven has reached its heat, bake the slices until the edges start to go golden, and the slices are hard in the centre. (Do feel before you remove them!).
• While they bake, peel the tomato, cut into 2 halves, and chop up finely. Do the same with the 1/2 onion, and add to the tomato.
• Season with salt and black pepper, and trust me, a pure flaky sea salt is better tasting than ordinary kitchen salt.
• Use as many baked bread slices as you need -- at least 3 per person. As you add the topping, put them back on the baking tin, or transfer to another, smaller dish -- depending on how many you are making.
• Spread the hot, hard baguette slices thinly with pesto, and top each with a teaspoon or more of the tomato-onion mix.
• Slice the Brie or Camembert quite thinly and drape a small slice over each bread slice.
• Put the prepared slices back into the oven for about 2 - 3 minutes, remove, and serve.
• Cool the slices you did not use, and keep in an airtight container.
• Looks quite pretty on a heated plate. Nice with a cold glass of wine, or even a cup of tea.
• (I've also used parmesan and pecorino instead of brie or camembert. Cheddar works too, but does not have quite the same "Mediterranean" cachet!).

MOZZARELLA, PESTO, ARUGULA, AND PARMESAN BRUSCHETTA

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.

PORTABELLA PESTO BRUSCHETTA

Steps:

• Heat oven to 400*.
• Melt 1/3 cup butter in a large skillet until sizzling.
• Add mushrooms and crushed garlic.
• Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
• Sprinkle lightly with salt.
• Sprinkle with pepper to taste (I use a good amount).
• Remove from heat and set aside.
• Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
• Scrape the remaining whole clove of garlic across the bread tops.
• Spread the tops with pesto, completely covering the bread.
• Top with mushrooms, then sprinkle on cheese.
• Toast another 5 minutes in the oven until cheese is melted.

FRESH MOZZARELLA PESTO BRUSCHETTA

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.

PESTO BRUSCHETTA BAKED CHICKEN

Steps:

• 1. Heat oven to 375 degrees F. Spray a 13x9 glass baking dish with nonstick spray.
• 2. If chicken breasts are large, slice in half and spread each half with a heaping tablespoon of pesto and roll. If not large, slice a pocket into the breast, spread the pesto in pocket and place in baking dish; repeat until all breasts have pesto and are in dish.
• 3. Cover dish with foil and bake in preheated oven for 25-30 minutes until chicken is no longer pink inside.
• 4. Meanwhile, place chopped onion and tomatoes in a bowl, add in dried or fresh basil, stir well.
• 5. Spoon a little of the pan drippings over chicken; place a half slice of provolone on top of chicken, spoon on 2-3 spoonfuls of tomato mixture. Return to oven for 5-10 minutes until cheese is melted. Serve hot with a salad and fruit.
• 6. Nutritional Info: per serving Calories: 379 Total Fat: 13.8g/ Sat. Fat: 3.2g Cholesterol: 158mg Sodium: 857mg Total Carbs: 2.9g/ Dietary Fiber: 0.8g/ Sugars: 2.0g Protein: 59.6g

PESTO CREAM CHEESE STRAWBERRY BRUSCHETTA

Steps:

• Instructions
• Make Homemade Pesto. Set aside.
• Toast baguette slices. (I toasted mine using a panini press. It's easy and a great way to get the kids to help)
• Assemble Bites. Spread Arla Plain cream cheese on toasted baguette, top with a dollop of pesto, and a sliced strawberry.
• To assemble Blueberry Cream Cheese Bites: spread Arla Blueberry cream cheese on toasted baguette, top with a sliced strawberry and fresh sliced basil.

BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO

Steps:

• Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.

PESTO PITA BRUSCHETTA - 2 WAYS

Steps:

• Combine the pesto & mayonnaise or pesto & cream cheese. ( I do this on the pita to save on dishes).
• Place or sprinkle tomatoes on top and then sprinkle with parmesan cheese.
• Place under you griller or broiler and cook until pitas are slightly crisp & cheese is melted.

PESTO BRIE BRUSCHETTA

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!

BEA'S PESTO BRUSCHETTA

Steps:

• Preheat oven to 375 degrees Farenheit.
• Mix together butter, pesto and garlic.
• Spread butter mixture over bread slices.
• Mix together tomatoes and parsley.
• Top bread slices with tomato and parsley mixture.
• Sprinkle with salt and pepper.
• Place on a baking sheet and cook for 15 minutes.