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Bruschetta With Pesto And Sun-Dried Tomatoes

09/19/2019 by Iryna 1 Comment

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Easy Bruschetta With Pesto And Sun-Dried Tomatoes features homemade basil Pesto, sautéed zucchini and delicious sun-dried tomatoes. If you’re looking for a very best crowd-pleasing appetizer for birthday party,  Thanksgiving or Christmas, you can count on this Basil Pesto Bruschetta to deliver. Easy to make and absolutely delicious!
If you’re looking for more appetizers for party, check out my other posts – Smoked Salmon Vol Au Vents, Brie Crostini, Tomato And Goat Cheese Bruschetta.Bruschetta With Sun-Dried Tomatoes And Zucchini on a plate

Bruschetta With Pesto And Sun-Dried Tomatoes

Despite 5 different layers, this sun-dried tomato appetizer comes together quickly and easily. Let me break it down for you:

1st layer – crispy baguette: buy it in a grocery store, slice it and toast for a few minutes. How easy it that?

2nd layer – cream cheese: who doesn’t have it in their fridge?

3rd layer – sun-dried tomatoes: store-bought jar of these will last you a long time;

4th layer – Basil pesto: can be store-bought, but so easy to make at home;

5th layer – sautéed zucchini: super easy and quick to make at home using just 2 ingredients.

Bruschetta with cream cheese, sun-dried tomatoes, pesto and zucchini on a plate

Recipe makes 12 Bruschetta with zucchini and is perfect for a small party. If you’re hosting a large gathering of people, feel free to double the recipe. You can even ask your guests to help you to assemble this delicious cream cheese Bruschetta. 

Variations of Bruschetta with Pesto

  1. I’m giving you a classic Pesto recipe with fresh basil, however it’s equally delicious with other herbs such as spinach or arugula. You can also mix and match. 
  2. Substitute Goat cheese for cream cheese. It will give you more robust and earthy flavor.
  3. Finally, you can use eggplant in place of zucchini. Japanese eggplant would work best since its thinner and will lie perfectly on a small baguette.

Best Bread for Bruschetta

I recommend making Pesto Bruschetta with French baguette. However, if you want to squeeze more nutritional benefits into this recipe, choose whole grain baguette available in the bakeries of most grocery stores.

Overhead photo of Bruschetta with cream cheese, sun-dried tomatoes and zucchini

You might also love these delicious and unusual appetizers:

  • French Tuna Spread
  • Crab Lettuce Wraps
  • Khachapuri
  • Herring Smorrebrod
  • Peanut Butter And Caramelised Pears Cracker Appetizer
Bruschetta with cream cheese, sun-dried tomatoes, pesto and zucchini on a plate

Bruschetta With Pesto And Sun-Dried Tomatoes

Easy Pesto Bruschetta Recipe features homemade basil Pesto, cream cheese, sautéed zucchini and delicious sun-dried tomatoes. If you're looking for a very best crowd-pleasing appetizer for birthday party,  Thanksgiving or Christmas, you can count on this Basil Pesto Bruschetta to deliver.
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Course: Appetizer
Keyword: bite size, crowd, holiday, party, savory
Servings: 12 bruschetta
Calories: 212kcal
Author: Iryna

Ingredients

For Basil pesto

  • 1 c Basil washed and dried
  • 2 cloves garlic
  • 1/2 c Parmesan cheese grated or shredded
  • 1/4 c Pine nuts you can also use Walnuts, Pistachios or Cashews
  • 1/4-1/3 c olive oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp lemon juice

For crispy baguette

  • 12 slices baguette
  • 1 tbsp olive oil

For sautéed zucchini

  • 1 zucchini cut into 12 slices
  • 1 tbsp olive oil
  • 1/4 tsp salt

For assembling

  • 12 tbsp cream cheese
  • 6 slices sun-dried tomatoes cut in half* (Note 1)

Instructions

To make crispy baguette

  • Preheat the oven to 430 F. Drizzle or brush baguette slices with 1 tablespoon of olive oil, place on a parchment lined baking dish and toast in the oven for 7 minutes.

To make Basil pesto

  • In a bowl of food processor blend together 1 cup of Basil, 2 cloves of garlic, 1/2 cup of Parmesan cheese, 1/4 cup of Pine nuts, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. While machine is still running, slowly pour in olive oil and lemon juice. You might need anywhere from 1/2 cup to 1/3 of a cup of olive oil.

To make sautéed zucchini

  • Heat 1 tablespoon of olive oil in a large skillet and on a medium heat. Arrange zucchini rounds in one layer, sprinkle with salt and pepper and cook for 2-3 minutes until zucchini start to brown at the bottom. Flip and cook for another 1-2 minutes. With a slotted spoon transfer zucchini on a paper towel lined plate.

To assemble

  • Spread 1 tablespoon of cream cheese on each baguette slice. Top with sun-dried tomato. Spread 1 or 1 1/2 tablespoons of Pesto sauce on top of sun-dried tomato and top with zucchini slice. Enjoy!

Notes

Note 1
Adjust the quantity of sun-dried tomatoes based on their size. My tomatoes were the size of half of the palm so I had to cut them in half. If you have a jar with smaller size of sun-dried-tomatoes, use 12 tomatoes or even more. Sun-dried tomato should almost entirely cover the cream cheese layer.
12

Nutrition

--- Nutritional Information Should Be Considered An Estimate ---

Calories: 212kcal | Carbohydrates: 19.9g | Protein: 6.5g | Fat: 12.5g | Saturated Fat: 3.9g | Cholesterol: 14mg | Sodium: 372mg | Potassium: 139mg | Fiber: 1.2g | Sugar: 1.4g | Calcium: 64mg | Iron: 2mg

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Filed Under: Appetizers Tagged With: sun dried tomatoes, Zucchini

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Hi! I’m Iryna! I create delicious easy comfort food with European twist! Read more –>

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