Bruschetta With Pesto, Mozzarella and Sun-Dried Tomatoes

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Total Time
20mins
Prep
15 mins
Cook
5 mins

Made these to snack on with wine last night and they were gone in what seemed like seconds!

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Ingredients

Nutrition

Directions

  1. 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).
  2. Place the tomatoes in a cup and cover with boiling water; after about 5 minutes, remove, pat dry and cut into long thin strips.
  3. Spread cooled brushetta with pesto of your choosing, a slice of mozzarella and a strip of sun-dried tomato.
  4. To make red pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
  5. To make basil pesto: Place all ingredients except oil in food processor; process adding oil gradually until it forms a paste.
Most Helpful

4 5

This turned out really well, my boyfriend and I ate the entire baguette for dinner! I will be making this again, but will cut down the oil by almost half - the bruschetta was dripping in olive oil using the 1/4 cup and had to let it rest on paper towels to get rid of some of the extra grease.

5 5

This is an intense, flavors-bursting-in-your-mouth starter! I've made this 3 times since first trying it. Thanks for sharing! Made for ZWT4

5 5

Really enjoyed these & probably could have eaten half of them myself! I half the amount of red pesto & half of the basil pesto, 'cause I wanted to try both, & it all was GREAT! My small group devoured these in no time, so it's definitely a keeper! Thanks! [Made & reviewed when I snuck over the border into Italy during the World Tour #4]