Pesto Bruschetta

Holding bruschetta with pesto and mozzarella.

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Basil Bruschetta is an easy tasty appetizer for parties or game time. It goes together in 15 minutes with a bakery sourdough baguette, jarred basil pesto, tomato mixture, and mozzarella cheese.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Servings: pieces

Calories: 98kcal

Author: Linda Warren

Ingredients

1 sourdough baguette sliced ½-inch thick diagonally
3-4 Tablespoons olive oil extra virgin
6-8 ounces basil pesto (homemade or store-bought)
14 ounces chunky tomato bruschetta mixture (homemade or store-bought)
⅓ pound fresh mozzarella broken up (use more or less to your taste) - thin slices can also be used
Garnish: drizzle of balsamic vinegar & chopped basil (optional)

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or spray with a nonstick cooking spray.
Cut baguette into ½" thick diagonal slices.
Place bread slices on prepared baking sheet and brush both sides with oil.
Bake for 5 minutes, flip, then 4-7 minutes or until golden brown and toasty. Let cool.
Preheat broiler.
Spread one side of toasted bread with pesto, top with tomato bruschetta mixture, then sprinkle with crumbled mozzarella cheese.
Place under broiler for 2-4 minutes. Watch carefully so that it doesn't burn.
Garnish with a drizzle of balsamic vinegar and some chopped basil.

Notes

MAKE AHEAD

Baguette: You can slice and lightly toast the baguette a day or two in advance. Store the toasted slices at room temperature in an airtight container or plastic storage bag.

Pesto: You can make homemade up to 1 week in advance. Store it in an airtight container in the refrigerator. Pouring a layer of olive oil on top can help it from oxidizing and turning brown.

Bruschetta mixture: You can make homemade up to 2 days in advance. Store it in the refrigerator in an airtight container until ready to use.

Nutrition