Vegetable Bruschetta With Pesto

Total Time
45mins
Prep 40 mins
Cook 5 mins

This is wonderful! My niece, Erika, made it for us after she had taken a class at the Chopping Block in Chicago. Everyone wanted the recipe! This is actually two recipes, one for the bruschetta and one for the pesto. The last 6 ingredients are for the pesto. My prep. time is a complete estimate as I am always doing too many other things at the same time to pay attention!

Ingredients Nutrition

Directions

  1. For Bruschetta: Combine first nine ingredients (through the pepper) and set aside. Preheat grill or oven. Slice bread in half the long way, then in smaller slices. Grill or toast bread 2 minute on each side. Brush one side of each slice w/pesto. Top each slice with 2 T of the vegetable mixture and drizzle with remaining juices from bottom of bowl. Serve immediately.
  2. For Pesto: Combine 2 cups of basil, the garlic, oil and pine nuts in a food processor. Stir in cheeses. Store extra in refrigerator and bring to room temperature before serving.

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