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.
Servings 12 bruschetta
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.
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.
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