Pesto Bruschetta
Enjoy all the bright flavors of summer in this easy-to-prep Pesto Bruschetta. An ideal appetizer, it also makes a great light lunch.
Servings: 4 servings
Calories: 297kcal
Cost: $5
Ingredients
- 4 ciabatta rolls split
- 3 tablespoon olive oil
- 1 clove garlic chopped
- 2 cup grape tomatoes sliced
- ⅛ red onion , chopped for 2 tbsp
- ¼ cup pesto
- fresh basil (chopped) optional
Instructions
- Preheat the oven to 450 degrees. Lay out the ciabatta halves in a single layer on a large baking sheet.
- In a small bowl combine the olive oil and garlic. Brush the breads with the garlic oil. Toast the bread until golden, about ten minutes.
- In a mixing bowl, combine the tomatoes, red onion, and remaining garlic oil. Stir gently to combine.
- Top the toasted rolls with the tomato mixture and dollops of pesto. Garnish with basil if you like. Serve immediately.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
Nutritional values are approximate and based on ¼ the recipe.
Nutrition
Calories: 297kcal | Carbohydrates: 31g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 423mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 10.8mg | Calcium: 32mg | Iron: 0.3mg