Italian Bruschetta Recipe with Pesto is a delicious blend of Italian-seasoned herbs and vegetables. It’s piled on top of crusty slices of a herbed baguette.
My husband recently had to pick all the remaining garden tomatoes and pull the plants because of an impending frost. This has been a very good season in south-central Illinois for tomatoes. Italian Bruschetta Recipe with Pesto is my solution to “what to do with the tomatoes.”
Italian Bruschetta Recipe with Pesto
First, I took an Italian-herb seasoned baguette and sliced it diagonally in order to get more surface area for piling on the toppings. I buttered those slices and sprinkled on garlic salt. Then I topped the slices with a mixture of diced tomatoes, sliced green onions, a cheese blend and a jarred pesto. Finally, I drizzled olive oil over the topping and baked. The aroma was just heavenly.
Italian Bruschetta Recipe with Pesto:
Italian Bruschetta Recipe with Pesto can be served as an appetizer, as an accompaniment to your favorite pasta dish, or as I have done here, as a side on my dinner plate. Why not try it with my Two-tone Lasagna. Crostini is another versatile Italian appetizer. See the post from Flavour and Savour on 5 Tips for Making Crostini.
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The aroma of Italian Bruschetta Recipe with Pesto while it is baking will send you over the top.
- 6 slices French baguette
- 3 tablespoons spreadable butter
- 1 tablespoon garlic salt
- 3 tomatoes, diced
- 2 green onions, sliced
- 3/4 cup colby jack cheese, shredded
- 2 tablespoons pesto
- 2 tablespoons olive oil
Slice the French baguette in 6 equal pieces diagonally in order to get more surface area. There should be unused bread leftover. Butter the bread, and sprinkle with the garlic salt. Place on a baking sheet.
To a medium bowl, add the diced tomato, sliced green onions, cheese and pesto. Mix together and pile on top of the buttered bread.
Drizzle the olive oil over the top of the prepared bread. Bake in a preheated 400 degree oven for 15 minutes or until lightly browned.
If you made this recipe, let me know in the comments what you thought and give it a star rating–thanks!
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