Pesto Bruschetta on Garlic Crostini

Name: Pesto Bruschetta on Garlic Crostini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: serves 8
Ingredients: 2 cups fresh basil leaves; 2 large minced garlic cloves; 1/2 cup freshly grated Parmesan cheese; 2 T. freshly grated Pecorino Romano cheese; 1/4 cup pine nuts; 1/2 cup extra virgin olive oil; Kosher salt and cracked black pepper; Kosher salt and cracked black pepper; 1 baguette sliced at a 45-degree angle about 1/2-inch thick; 1/4 cup extra-virgin olive oil; 2 cloves of garlic, sliced lengthwise; Fresh mozzarella, thinly sliced; 1 basket grape tomatoes, halved lengthwise

Recipe courtesy of Kelsey Nixon

Watch how to make this recipe.

Pesto Bruschetta on Garlic Crostini

0 Reviews

Level: Easy
Yield: serves 8
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

357

Total Fat

27

Saturated Fat

5

Carbohydrates

22

Dietary Fiber

1

Sugar

2

Protein

9

Cholesterol

7

Sodium

365

Total: 18 min
Prep: 10 min
Cook: 8 min

Level: Easy
Yield: serves 8
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

357

Total Fat

27

Saturated Fat

5

Carbohydrates

22

Dietary Fiber

1

Sugar

2

Protein

9

Cholesterol

7

Sodium

365

Total: 18 min
Prep: 10 min
Cook: 8 min

Ingredients

Pesto Ingredients:

2 cups fresh basil leaves

2 large minced garlic cloves

1/2 cup freshly grated Parmesan cheese

2 T. freshly grated Pecorino Romano cheese

1/4 cup pine nuts

1/2 cup extra virgin olive oil

Kosher salt and cracked black pepper

Additional Bruschetta Ingredients:

1 baguette sliced at a 45-degree angle about 1/2-inch thick

1/4 cup extra-virgin olive oil

2 cloves of garlic, sliced lengthwise

Fresh mozzarella, thinly sliced

1 basket grape tomatoes, halved lengthwise

Directions

Preheat oven to 400 degrees F.
Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.