Bruschetta with Pesto Recipe
Recipe By An Italian In My Kitchen
This easy bruschetta recipe is made with pesto, fresh tomatoes, olive oil, goat cheese, a sprinkle of arugula and a drizzle of balsamic vinegar.
3.7
29 Rating -
Rate
Non Vegdiet
25minstotal
20minsPrep
5minsCook
25m.total
20m.Prep
5m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Bruschetta with Pesto Recipe
- 0.80 Slices crusty italian bread
- 0.30-0.40 Medium tomatoes
- 1/10 Small onion chopped
- 0.03-1/20 teaspoon Oregano
- 0.40-1/2 Fresh basil leaves
- 1/5-0.30 pinch Salt
- 1/5-0.40 tablespoon Olive oil
- 0.03-0.03 cup Basil pesto
- 1/10 cup Fresh arugula leaves
- 3 Ribbon slices of goat cheese
- As required Balsamic glaze
Nutrition
value
value
55
calories per serving
4 g Fat1 g Protein3 g Carbs2 g FiberOther
Current Totals
- Fat4g
- Protein1g
- Carbs3g
- Fiber2g
MacroNutrients
- Carbs3g
- Protein1g
- Fiber2g
Fats
- Fat4g
Vitamins & Minerals
- Calcium45mg
- Iron< 1mg
- Vitamin A603mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B937mcg
- Vitamin B120mcg
- Vitamin C21mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium27mg
- Manganese< 1mg
- Phosphorus25mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By An Italian In My Kitchen