Bruschetta with red pesto Recipe

Recipe By Slurrp

Bruschetta with red pesto is a delicious and vibrant Italian appetizer. The toasted bread is topped with a flavorful red pesto made from sun-dried tomatoes, garlic, basil, and Parmesan cheese. The combination of the crispy bread and the tangy pesto creates a burst of flavors in every bite. It is perfect for serving as an appetizer at parties or as a light lunch. This bruschetta is easy to make and will impress your guests with its vibrant colors and delicious taste.

3.6
10 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Bruschetta with red pesto
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ingredients serve

Ingredients for Bruschetta with red pesto Recipe

  • 1/2 Baguette
  • 0.13 cup Sun Dried Tomatoes
  • 1 cloves Cloves Of Garlic
  • 0.13 cup Fresh Basil Leaves
  • 0.13 cup Grated Parmesan Cheese
  • 0.13 cup Olive Oil
  • As required Salt And Pepper, To Taste
  • as needed Fresh Basil Leaves, For Garnish

Directions: Bruschetta With Red Pesto Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C).
  • STEP 2.Slice a baguette into 1/2-inch thick slices and arrange them on a baking sheet.
  • STEP 3.Brush the bread slices with olive oil and sprinkle with salt and pepper.
  • STEP 4.Bake in the preheated oven for about 10 minutes, or until the bread is crispy and golden brown.
  • STEP 5.In the meantime, prepare the red pesto by combining sun-dried tomatoes, garlic, basil, Parmesan cheese, and olive oil in a food processor. Blend until smooth.
  • STEP 6.Once the bread slices are toasted, remove them from the oven and let them cool slightly.
  • STEP 7.Spread a generous amount of red pesto on each bread slice.
  • STEP 8.Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese.
  • STEP 9.Serve the bruschetta immediately as an appetizer or as a light lunch.
  • STEP 10.Store any leftover red pesto in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

  • You can customize the red pesto by adding pine nuts or roasted red peppers for extra flavor.
  • If you prefer a milder garlic flavor, you can roast the garlic cloves before adding them to the pesto.
  • For a vegan version, omit the Parmesan cheese or use a vegan alternative.

Storage and Serving

  • Serve the bruschetta immediately after assembling to ensure the bread stays crispy.
  • If you have leftover bruschetta, store the bread and pesto separately. Reheat the bread in the oven before assembling.
  • You can also serve the red pesto as a dip with crackers or vegetables.
Nutrition
value
432
calories per serving
27 g Fat22 g Protein25 g Carbs6 g FiberOther

Current Totals

  • Fat
    27g
  • Protein
    22g
  • Carbs
    25g
  • Fiber
    6g

MacroNutrients

  • Carbs
    25g
  • Protein
    22g
  • Fiber
    6g

Fats

  • Fat
    27g

Vitamins & Minerals

  • Calcium
    405mg
  • Iron
    4mg
  • Vitamin A
    696mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    52mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    35mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    125mg
  • Manganese
    7mg
  • Phosphorus
    437mg
  • Selenium
    19mcg
  • Zinc
    2mg
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
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Recipe By Slurrp