Recipe Image

Pesto and Tomato Bruschetta

  • 5 m
  • 5 m
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.”


    • 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)


  • 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.
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