Beas Pesto Bruschetta Recipes

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PESTO BRUSCHETTA

My daughter came up with this recipe and I'm asked for a copy of it every time I make it. It's easy to switch up the flavor by using different types of pesto. -Shirley Dickstein, Parma, Idaho

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 29 appetizers.

Number Of Ingredients 4



Pesto Bruschetta image

Steps:

  • Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. Broil 4 in. from the heat for 3-5 minutes or until edges are lightly browned.

Nutrition Facts : Calories 93 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 196mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

1 loaf (1 pound) French bread, cut into slices
1 jar (7 ounces) prepared pesto
2 medium tomatoes, seeded and finely chopped
1 package (4 ounces) crumbled feta cheese

BBQ BAKED BEANS BRUSCHETTA WITH CILANTRO PESTO ON CHEESY TEXAS CUT TOAST

Provided by Roger Mooking

Categories     appetizer

Time P1DT1h45m

Yield 4 servings

Number Of Ingredients 20



BBQ Baked Beans Bruschetta with Cilantro Pesto on Cheesy Texas Cut Toast image

Steps:

  • Pour the beans into a sauce pot and cover with 4 cups water. Bring to a boil over medium heat and then reduce the heat slightly and simmer until tender, about 45 minutes.
  • Preheat the oven or grill to 350 degrees F.
  • Preheat another sauce pot over medium heat and add the oil, garlic and onions. Cook the onions and garlic, without browning, until translucent. Stir in the tomatoes, vinegar, chipotle sauce, honey, coriander and cumin and simmer over low heat, about 30 minutes. Add the lemon juice and season with kosher salt and black pepper.
  • Once the beans are nearly fully tender, drain and add to the BBQ sauce. Bake or grill uncovered over direct heat until fully cooked, stirring frequently to prevent burning, about 45 minutes.
  • Preheat the grill to medium-high heat.
  • Place the cheese between baguette slices and season the top slices with sea salt. Brush the outsides with Cilantro Pesto and grill, covered, 1 minute per side. Plate the cheesy toast and top with the warm baked beans. Drizzle with a line of Cilantro Pesto and finish with more sea salt. Serve immediately.
  • Puree the cilantro, parsley and olive oil in a food processor until fairly smooth. Season with sea salt, cover and refrigerate.

1 cup adzuki beans, soaked in water 24 hours
1 tablespoon vegetable oil
3 cloves garlic, chopped
1/2 large white onion, diced
1 1/2 cups crushed canned tomatoes
1/2 cup red wine vinegar
2 tablespoons chipotle adobo sauce
2 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Juice of 1/2 lemon
Kosher salt and cracked black pepper
1 French baguette, cut into 1/2-inch-thick long diagonal slices (8 to 10 slices)
3/4 cup aged Cheddar, shredded
Sea salt, such as Maldon
Cilantro Pesto, for serving, recipe follows
2 cups loosely packed fresh cilantro
1 cup loosely packed fresh flat-leaf parsley
3/4 cup extra-virgin olive oil
Sea salt

PESTO BRUSCHETTA ON GARLIC CROSTINI

Provided by Kelsey Nixon

Time 18m

Yield serves 8

Number Of Ingredients 12



Pesto Bruschetta on Garlic Crostini image

Steps:

  • Preheat oven to 400 degrees F.
  • Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
  • While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice.

2 cups fresh basil leaves
2 large minced garlic cloves
1/2 cup freshly grated Parmesan cheese
2 T. freshly grated Pecorino Romano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Kosher salt and cracked black pepper
1 baguette sliced at a 45-degree angle about 1/2-inch thick
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
Fresh mozzarella, thinly sliced
1 basket grape tomatoes, halved lengthwise

BRUSCHETTA WITH FAVA BEANS AND ARUGULA PESTO

Fresh fava beans are a seasonaltreat; the arugula pesto addspunch.

Provided by Martha Stewart

Categories     Finger Food Recipes

Number Of Ingredients 8



Bruschetta with Fava Beans and Arugula Pesto image

Steps:

  • Bring a saucepan of water to a boil. Prepare an ice-water bath; set aside. Boil fava beans 2 to 3 minutes; plunge into ice-water bath. Slip off skins. Process arugula, oil, cheese, lemon juice, and salt in a food processor until smooth. Toss with beans, and season with pepper. Spoon mixture onto bruschetta slices. Top with cheese shavings, and drizzle with oil.

2 cups shelled fresh fava beans (about 2 1/2 pounds in pods)
1 medium bunch arugula (6 ounces)
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup grated Pecorino Romano cheese, plus shavings for garnish
1 tablespoon fresh lemon juice
1/2 teaspoon coarse salt
Freshly ground pepper
6 to 8 slices Classic Bruschetta

PESTO CHICKEN BRUSCHETTA

Make and share this Pesto Chicken Bruschetta recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9



Pesto Chicken Bruschetta image

Steps:

  • In 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic.
  • Add 4 slices bread; cook over medium-high heat, turning once 5 to 7 minutes or until toasted.
  • Remove from pan. Add remaining 1 tablespoon oil and 1/2 teaspoon garlic; repeat with remaining bread slices.
  • Sprinkle 1/4 cup asiago cheese on bread.
  • In same skillet, combine pesto, and pepper. Add chicken, coating with pesto.
  • Cook over meiudm high heat, turning once 8-10 minutes or until chicken is brown. Place 3 slices mozzerella cheese on each bread slice; top with tomatoe slice.
  • Slice chicken pieces in half horizontally; place on tomato. Sprinkle with remaining cheese.

Nutrition Facts : Calories 808.1, Fat 31.2, SaturatedFat 13.4, Cholesterol 135.6, Sodium 1392.4, Carbohydrate 71, Fiber 4.6, Sugar 2.8, Protein 58

2 tablespoons oil, divided
1 teaspoon garlic, coarsely chopped, divided
8 slices diagonally sliced sourdough bread, 1/4 inch thick
1/2 cup asiago cheese, grated, divided
2 tablespoons prepared pesto sauce
1/4 teaspoon pepper
4 boneless skinless chicken breast halves
12 slices fresh mozzarella cheese (about 8 ounces)
2 tomatoes, cut into 4 slices

WHITE BEAN AND PESTO BRUSCHETTA

I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer

Provided by GingerlyJ

Categories     Spreads

Time 15m

Yield 1 tray, 8-10 serving(s)

Number Of Ingredients 11



White Bean and Pesto Bruschetta image

Steps:

  • Add everything but bread into a food processor and blend until paste like.
  • slice french bread into quarter inch pieces and spray with olive oil spray.
  • Bake bread on 400 degrees for 10 minutes until brown and crispy.
  • Spread White bean paste over top of bread pieces.

Nutrition Facts : Calories 425.8, Fat 22.5, SaturatedFat 2.5, Sodium 350.3, Carbohydrate 45.8, Fiber 5.9, Sugar 1.1, Protein 12.6

1 (15 ounce) can cannellini beans, drained and rinsed
2 garlic cloves
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup fresh Italian parsley
salt
fresh ground black pepper
1 teaspoon dried oregano
1 cup toasted pine nuts
1/4 cup fresh basil
1 loaf French bread

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