Best 7 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.

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.

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.

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!).

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!

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.

WILD MUSHROOM AND BASIL PESTO BRUSCHETTA

Steps:

• In a frying pan heat butter over medium/high heat. Add mushrooms and saute (stirring frequently to prevent burning) until liquid evaporates (about 3-5 min.). Add shallots and garlic, saute for 1 more minute. Add flat-leaf parsley, salt and pepper to taste. Remove from heat.
• Slice baguette on 1 inch diagonals.
• Brush one side with olive oil. Place slices on a baking sheet(oil side up) and broil in oven until LIGHTLY golden brown (this happens quickly so don't walk away).
• Remove from oven and spread each slice with basil pesto and topped with mushroom mixture. Last but not least sprinkle with cheese. Return to a preheated 375 degree F. oven. Bake until cheese is melted and center toppings are hot (about 2-5 minutes).
• Serve Hot.