I’ve been thinking of making pesto and wondering what I would do with it. Mix cream cheese spread, mozzarella, pesto and milk until blended; spread onto bottom of 9-inch pie plate. 1. container Buitoni pre-made pesto or make your own. Spread the hot, hard baguette slices thinly with pesto, and top each with a teaspoon or more of the tomato-onion mix. Top with mozzarella, drizzle with oil, sprinkle with Parmigiano and serve. Change ), You are commenting using your Twitter account. and removing cream cheese mixture from oven after 10 min. This one is way overdue, because I’ve been making variations of this for the last five years. A true crowd pleasing appetizer, this Feta, Pesto and Tomato Bruschetta is a tasty appetizer that can be served year round. Top each cup with a few pieces of diced tomatoes and a little bit of fresh basil OMG, the sound of melted mozzarella on bruschetta makes me drool so badly . But both of them together over some chicken, the green of pesto, the yellows and reds of tomatoes, contrasting with the white of mozzarella look like a colorful canvas on the plate. Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. Bake at 400 degrees until cheese melts and bread is hot, 6 to 10 minutes. Thanks for sharing. for italian bruschetta with basil pesto, roasted tomatoes and mozzarella Preheat the oven to 200°C. This is a mouthwatering dish, so flavorful and look so easy to make. Season and grill in a hot oven until the cheese is melted. The bruschetta is so fresh and the crostini is crispy and crunchy. 1-2 pkg. Notify me of follow-up comments by email. Rating: 3.17 stars Using my garden Roma tomatoes for a crazy yummy snack. This bruschetta can be served either way. ( Log Out /  Required fields are marked *. Spread the tomato slices onto the baking sheet with parchment paper. I also love roasted tomatoes, it gives such a beautiful taste to the rest of the other flavours. Remove from the oven, spoon a little pesto into the bottom of each cup and top with a small piece of fresh mozzarella. Brush remaining 1/4 cup of olive oil over baguette slices. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Evenly spread tomato bruschetta on each toast. Make the most of our beautiful British tomato varieties in this easy mozzarella and pesto bruschetta recipe. Sprinkle lightly with salt and pepper. Bruschetta mozzarella, tomates cerise & pesto, Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Condiments & accompaniments / accompagnements, 2 large slices of rustic bread of your choice (I use my homemade sourdough but ciabatta is also a great option). Text Ingredients. Mozzarella cheese, cherry tomatoes and arugula pesto bruschetta on light background, top view. Remove when the wontons turn a nice golden brown on the edges. slice loaf of bread in half horizontally. We know it sounds like a hoax. Rub each crostini with a garlic clove for flavor. #aflavorjournal. Rub the garlic or drizzle some olive oil over the toasted slices. I have a household of two, so small batch recipes are my jam. Delicious and perfect. Step 1, Preheat oven to 375 degrees F. Step 2, In the bowl of a food processor, add drained 2 tablespoons olive oil. 3 Tbsp. But if you need these to travel, they are still super delicious when served at room temperature! Change ), You are commenting using your Google account. You can never go wrong with bruschetta, and I particularly like the idea of using pesto rather than just rubbing a garlic clove onto the bread!