Pesto and Tomato Bruschetta

Pesto and Tomato Bruschetta

0 Reviews
From: Diabetic Living Magazine

Need an appetizer for your next get-together? This bruschetta recipe uses a pesto made with a blend of basil and arugula and it's ready in just minutes.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Pine Nut Pesto (see associated recipe)
  • 24½-inch-thick slices baguette-style French bread, toasted, or whole grain crackers
  • 1 ounce Parmesan or Romano cheese, shaved
  • 1 cup red and/or yellow cherry tomatoes, halved or quartered, or 2 plum tomatoes, sliced
  • Fresh basil sprigs (optional)
  • Pine nuts, chopped walnuts, or chopped almonds, toasted (optional)

Preparation

  • Prep

  • Ready In

  1. Spread Pine Nut Pesto onto baguette slices. Top with shaved Parmesan and tomatoes. If desired, top with basil and nuts.
  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice
  • To make ahead: Toast bread slices and prepare Pine Nut Pesto as directed. Cover and chill for up to 24 hours. Serve as directed in Step 1.

Nutrition information

  • Serving size: 2 slices
  • Per serving: 89 calories; 3 g fat(1 g sat); 1 g fiber; 11 g carbohydrates; 4 g protein; 3 mg cholesterol; 246 mg sodium;
  • Carbohydrate Servings: ½
  • Exchanges: 1 starch, ½ fat

Reviews 0