Materials and the sequence of the job sit together on this page.
Hi to all of Bekob’s friends! I’m Ruthie from What’s Cooking with Ruthie where I love to share a variety of recipes, gardening, Handmade/crafts, and a little of “What’s Cookin’ ” around our house!
I’m really excited to share this delicious Pesto Bruschetta recipe with all of you today!
We grow a striking garden… have a look at How our garden grows from seeds to harvesting this year. About this time of year I’m trying to figure out what to do with all of our abundant harvest! We share a lot with family and friends AND I get to come up with fun recipes for our family to enjoy. We planted 6 Basil plants this year and everyone of them is just as happy as can be- which means we have a lot of Fresh Basil!
AND with all that Fresh Basil I just had to whip up some fresh Homemade Pesto sauce…
It is wonderful… just about the best thing you’ll ever taste. While I was at it I made a delicious Pesto Chicken and Veggie Saute over whole grain pasta for dinner too, so you must go check that out too!
There are so many ways healthy and delicious ways to incorporate that memorable pesto recipe. Did I mention that it is clearly direct too? YES, it is… just a few ingredients and a blender and you’re good to go!
Pesto Bruschetta Recipe
1 French baguette
1 recipe homemade pesto
12 cherry tomatoes, sliced
6 slices fresh mozzarella cheese, cut in thirds
olive oil cooking spray
Preheat oven to 375 degrees. Slice baguette 1/4 inch thick slices, slightly angled. Place on a cooking sheet, spray with olive oil cooking spray. Bake 7-8 minutes or until lightly toasted.
Remove from oven and cool. When ready to serve, spread 1 tsp. pesto sauce on each baguette. Place a slice of mozzarella and two tomatoes slices on each baguette. Enjoy!
Pesto Bruschetta is a savory appetizer that’s a lovely compliment to any meal. You will love how straightforward it is to make and how memorable it tastes too!
If you have a chance come look at these other delicious recipes for you to enjoy…
Caprese Salad, Mixed-Berry Crostata, and Farfalle with Mushrooms and Spinach
I’m clearly excited to be a monthly contributor here at Bekob… I just LOVE Cassity! I met her at Snap! a blogging conference last spring and she’s just as fabulous as you all think she is…
Thank you so much for letting me share some of “What’s Cookin’ “from our kitchen and look forward to sharing again with you next month!
Happy Cooking, Ruthie
