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.
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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
Ingredients:
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
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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.
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To a medium bowl, add the diced tomato, sliced green onions, cheese and pesto. Mix together and pile on top of the buttered bread.
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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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Colin
Tuesday 27th of November 2018
This tasted so fresh!