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Pesto Bruschetta combines three of my favorite things – juicy tomatoes, rich, creamy pesto and toasty bread. It’s a tasty and unique appetizer that everyone will love!
There was some nut free pesto in my fridge leftover from my creamy Chicken Pesto Pasta, one of my family’s favorite meals. I also happened to have some juicy heirloom tomatoes and I was really craving bruschetta.
I whipped up some crostini and got ready make myself a nice little lunch with the tomatoes and it hit me that I had some pesto to use up. It was like a brilliant lightbulb moment as I spread some of the pesto on a small slice of bread and topped it with the tomatoes and a little Parmesan.
It was so tasty – so much was going on at once! The juiciness of the tomatoes, the creaminess of the pesto, the crispiness of the bread and the sharpness of the Parmesan all together in perfect harmony. It was by far the best lunch I’ve ever made.
How to Make Pesto Bruschetta
There are three main components to this recipe that are each made separately.
Tomato topping – combine tomatoes, olive oil, garlic, salt and pepper. Traditional bruschetta may have onions included but I felt it was too overpowering for the pesto. Balsamic vinegar is a nice touch but also optional. I suggest making this first so the tomatoes can sit and marinate for a bit.
Pesto – Homemade is preferred but you could also buy a jar from the deli or your favorite brand. I usually make this while the crostini is toasting. Fresh pesto has lots of fresh basil, Parmesan cheese, olive oil, garlic and lemon juice. I add sunflower seeds to make it nut free, but you could also use pine nuts or walnuts.
Crostini – This is the bread base. Slice a french baguette into thin pieces and toast in the oven with a little olive oil and salt.
Assembly
To assemble the pesto bruschetta, spread a small amount of the pesto on the bread, then top with the tomato mixture. Add some Parmesan cheese to top it off.
What is Bruschetta? What is Pesto?
Bruschetta is basically toasted bread with a topping, usually a tomato, basil and olive oil mixture. Pesto is a basil and olive oil based sauce, often served as a dip or with pasta. Layering the two together on top of toasted bread is a match made in heaven!
Recipe Notes and Tips
Serve assembled pesto bruschetta toasts immediately. The pesto will be begin to brown after sitting out for a while.
If preparing ahead of time, store separately in airtight containers. Pesto will need to be refrigerated unless it’s an unopened jar, the tomatoes and the crostini can be stored at room temperature for 24 hours.
Garnish with Parmesan cheese shaving or fresh basil.
Olive tapenade is a delicious alternative to pesto in this recipe.
More Italian Inspired recipes to Love
Creamy Homemade Alfredo Sauce
Bruschetta Chicken Pasta
Creamy Three Cheese Bruschetta
Best Italian Spaghetti Salad
Recipe
Pesto Bruschetta
4.67 from 6 votes
Kristin Maxwell
Pesto Bruschetta combines three of my favorite things – juicy tomatoes, rich, creamy pesto and toasty bread for a tasty and unique appetizer.
Combine ingredients for the bruschetta in a medium size and set it aside while you make the pesto and the crostini. Bruschetta can sit out for up to 1 hour without needed refrigeration.
Arrange the bread side by side on a large, rimmed baking sheet. Brush each side with olive oil and sprinkle lightly with salt.
Bake for 7-10 minutes, flipping it over halfway through. You want the crostini to be crispy but not so hard you can’t easily bite into it.
While the crostini is cooling, make the pesto. To a food processor or blender add fresh basil, parmesan cheese, sunflower seeds, garlic and lemon juice. Turn to low and drizzle in olive oil to emulsify. Once all the olive oil is added, continue to blend for about a minute or until pesto is smooth. Scrape the sides of the bowl at least once to ensure all ingredients are evenly mixed in. Taste and adjust salt and pepper as desired.
Assembly: Top each piece of crostini with a smear of pesto and a spoonful of the bruschetta. Sprinkle grated parmesan or fresh basil on top if desired.
Notes
Serve assembled pesto bruschetta toasts immediately. The pesto will be begin to brown after sitting out for a while.
If preparing ahead of time, store separately in airtight containers. Pesto will need to be refrigerated unless it’s an unopened jar, the tomatoes and the crostini can be stored at room temperature for 24 hours.
Garnish with Parmesan cheese shaving or fresh basil.
Combine tomatoes, oil, 1 tablespoon salt, and pepper to taste in a large bowl. Toast cut side of baguette halves on grill or under broiler 1 to 2 minutes. While still hot, lightly rub cut surface with garlic. Spoon tomato mixture over bread with a slotted spoon, then add onion.
Directions. Put your bread slices onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chile. Squeeze in the lemon juice, add a good drizzle extra-virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together.
The crostini will naturally soften a bit once the juicy tomato topping is piled on top. So it's important to toast the bread until it is nice and crispy so that it doesn't get soggy.
Pesto is that wonderfully green sauce that offers a flavor that can best be described as bright and pungent, with a basil-forward, herbaceous garden aroma suspended with delicate olive oil, enriched with pine nuts (pignoli), and kicked into overdrive with Italian cheeses and garlic.
Why does my bruschetta taste bitter? Fresh herbs like basil can turn bitter if they are chopped too finely or bruised too much. Gently tear or chop them just before adding them to the bruschetta. Another factor could be overripe or low-quality tomatoes, which can taste bitter.
Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste. Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth. Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO.
Combine the sage, parsley, garlic, coriander seeds, lemon juice, lemon zest, and pine nuts in a food processor or blender and process until coarsely chopped.
With the motor running, slowly drizzle in the oil and process until emulsified.
Add the cheese, salt, and pepper and process 3 to 4 seconds longer.
Traditionally speaking, the only difference between green and red pesto is that the former gets its trademark colour from basil, while the latter gets its fiery colour from tomatoes.
The French call them tartines, the Americans Toasts and the Italians Bruschetta. The Webster Dictionary defines them as: an open sandwich, one with a rich or elaborate topping. No matter what you call them, we all seem to love them! I love serving Tartines as a heavier passed appetizer at parties.
Tomatoes – I like to use cherry or grape tomatoes for the bruschetta because they're easier to cut and aren't as watery and fleshy, but feel free to use Roma tomatoes or whatever is ripe in your garden!
Despite being a smaller dish, there are a few significant health benefits that come with bruschetta. Many of them are within the tomatoes! Amongst other things, they are a great source of potassium and Vitamin C. They are also a great source of antioxidants, which can help do all sorts of things for your body.
This is best served cold or at room temperature. But don't let it sit at room temperature for more than 30 minutes. Bruschetta is one of those things that can last in the fridge as long as the tomatoes stay good. Eventually the vinegar will break down the tomatoes and turn kind of mushy.
Bruschetta traces its roots back to ancient Rome, where peasants created a simple dish by grilling leftover bread over an open fire. This practice allowed them to make use of stale bread and add flavor to their meals. The word “bruschetta” comes from the Italian verb “bruscare,” which means “to roast over coals.”
Add a pinch of salt if the basil tastes too bitter or the pesto needs more zing. Add more Parmesan if you'd like a creamier/cheesier pesto. If desired, you can thin out the pesto with more olive oil.
The most common reason for pesto tasting bitter is that the olive oil is past its best and has started to turn rancid. If the pesto has been made in a food processor or blender, there's also the possibility that it has turned bitter from the crude, sheering action of the blades.
Also called sweet basil or sweet Genovese, this is the most common variety and what you'll find in those plastic packages at the supermarket. The oval-shaped leaves are about 2-3 inches long and have a strong aroma and peppery flavor. This is the classic choice for pesto, Caprese salad, and pizza.
Bruschetta is a classic Italian appetizer that is easy to make at home. Toasted bread is topped with tomatoes, Parmesan cheese, garlic, and fresh basil. Use a high-quality balsamic vinegar for best results.
The main difference between these two toasts is that crostini is often thinly sliced, while bruschetta is usually served in thicker slices and drizzled with olive oil before it's toasted. The standard topping is diced tomato mixed with olive oil, garlic and Italian herbs—delicious, but a little boring.
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