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. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist

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Instructions Checklist
  • 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 degree 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 Facts

89 calories; 3 g total fat; 1 g saturated fat; 3 mg cholesterol; 246 mg sodium. 11 g carbohydrates; 1 g fiber; 4 g protein;