Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bruschetta with Pesto and Sun-Dried Tomatoes


  • Author: Christine
  • Total Time: 25 min.

Ingredients

Scale

For the Bruschetta:

  • 1 baguette (sliced into 12 pieces)
  • 1/2 cup pesto (store-bought or homemade)
  • 1/3 cup sun-dried tomatoes, chopped (in oil, drained)
  • 1/4 cup fresh basil leaves (for garnish)
  • 1 tablespoon olive oil (for drizzling)
  • Salt and pepper to taste

Instructions

Prepare the Bread

  1. Toast the Baguette: Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and drizzle lightly with olive oil. Toast in the oven for about 10 minutes, or until golden and crispy.

Assemble the Bruschetta

  1. Spread the Pesto: Once the toasted bread is cool enough to handle, spread a generous layer of pesto on each slice.
  2. Top with Sun-Dried Tomatoes: Add a spoonful of chopped sun-dried tomatoes on top of the pesto-covered bread.
  3. Season: Sprinkle with a pinch of salt and pepper to enhance the flavors.
  4. Garnish with Basil: Finish off by adding a fresh basil leaf on top for a pop of color and flavor.
  • Prep Time: 10 min.
  • Cook Time: 15 min.

Nutrition

  • Serving Size: 12 pieces
  • Calories: 150 kcal
  • Fat: 10g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 3g