Pesto Bruschetta

1
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"I came up with this when trying to use up some pesto. This went over so well I had to make a fresh batch of pesto a few days later as DD and SIL requested this again. "

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (621.3 g)
  • Calories 720.4
  • Total Fat - 52.7 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 31.3 mg
  • Sodium - 599.4 mg
  • Total Carbohydrate - 60 g
  • Dietary Fiber - 6.5 g
  • Sugars - 19.8 g
  • Protein - 9.4 g
  • Calcium - 114.2 mg
  • Iron - 3.8 mg
  • Vitamin C - 120.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

Mix together butter, pesto and garlic.

Step 3

Spread butter mixture over bread slices.

Step 4

Mix together tomatoes and parsley.

Step 5

Top bread slices with tomato and parsley mixture.

Step 6

Sprinkle with salt and pepper.

Step 7

Place on a baking sheet and cook for 15 minutes.

Tips & Variations


No special items needed.

Related

Galley_Wench

I made these, however my tomatoes where past their prime so left them off. They were still delicious; a great way to use up odd ends of my SFO sourdough! Will be making again soon, will do right this time and post a proper picture.  Update:   Made them again this time using all the ingredients . . . the only change I made is added parmesan cheese, which I believe is very important; holds it all together, plus tastes so goooood!

review by:
(22 Nov 2011)