Ingredients
- 4 slices Ciabatta
- 2 Tablespoons Extra Virgin Olive Oil
- 7 ounces Basil Pesto
- 2 large Tomatoes
- Sea Salt
- 0.25 cup, chopped Pumpkin Seeds
Directions
Fresh and summer forward basil pesto bruschetta makes for a great snack or appetizer.
When tomatoes are in season, there is nothing better than pairing them with a vibrant basil pesto and eating them on top of crusty , toasted bread.
Since this is an Italian appetizer, ciabatta is the way to go.
Ciabatta is light and airy, yet chewy and when toasted has the perfect crunch.
The combination of the crusty ciabatta with the smooth and creamy pesto and a fresh and juicy tomato is elite.
You can make you own basil pesto or use your favorite store-bought brand!
Nowadays, you can easily find a cheese-free, vegan pesto as well.
For the tomato, I recommend using whatever looks fresh in the grocery store.
I love tomatoes on the vine and heirloom tomatoes.
I’ve also made this many times with sweet grape tomatoes.
Traditionally, bruschetta s made with fresh garlic and balsamic vinegar. If you have them on hand, feel free to add, however, I prefer to let the flavors of the basil pesto and tomato shine by keeping it simple.
A bit of sea salt and a light drizzle of extra virgin olive oil is enough to make this a great dish.
Please leave your review for this basil pesto bruschetta recipe below.
Steps
1 Done | Toast The CiabattaCut the ciabatta in half then into triangles. Drizzle with a bit of extra virgin olive oil then toast in the oven at 350°F for 5-8 minutes or until golden brown and toasted. |
2 Done | Prep The TomatoesWash the tomatoes then remove the core and dice. |
3 Done | Top The Ciabatta SlicesTop the warm and toasted ciabatta slices with basil pesto, the iced tomatoes, drizzle with a bit more extra virgin olive oil then garnish with a sprinkle of salt and chopped pumpkin seeds. |
