How to Make Appetizing Pesto Salsa Bruschetta

Pesto Salsa Bruschetta. For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped. Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese.

Pesto Salsa Bruschetta Traditionally, pestos are made with basil and pine nuts. Elki's Asparagus Pesto, however, is a nut-free pesto that blends succulent, sun-ripened asparagus with salty, nutty Grana Padano cheese and a special blend of spices for a pesto spread that brings a lighter spin to this Mediterranean-inspired treat. The difference between bruschettas and crostini is the bread used. You can have Pesto Salsa Bruschetta using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pesto Salsa Bruschetta

  1. You need 1 of whole wheat french baguette.
  2. You need 1/4 of th cup pesto.
  3. It’s 1/8 of th cup tomato salsa.
  4. You need 1/2 cup of blanched broccoli.
  5. You need 1/8 tsp of black pepper.
  6. Prepare 2 tbsp of extra virgin olive oil.

Bruschetta, from the Italian word "bruscare" meaning "to roast over coals" is made by toasting whole, wide slices of a rustic Italian or sourdough type bread. Crostini are sliced and toasted from a smaller, round, finer-textured bread, more like a white bread baguette. Spread the green pesto evenly over the bread; place on a baking tray. Spoon the tomato mixture on each slice and sprinkle with Parmesan cheese.

Pesto Salsa Bruschetta step by step

  1. Cut the whole wheat french baguette into medium thick slices and lightly toast them on tawa or oven..
  2. Drizzle some extra virgin olive oil over the toasted bread and keep them aside..
  3. Mix the blanched broccoli with pesto & add black pepper to it & place it on half side of the baguette slice, and top the rest half with salsa. Serve with tea/coffee..

Check out my homemade vegan sos free, oil free basil pesto and bruschetta. Smoked salmon bruschetta is really easy to make, but with a delicious results. It's one of those things that looks and tastes more impressive than the effort, which is always a good thing if you have guests, in my mind. The flavors are fresh and tasty, without anything too dominant. I hope you'll enjoy it too.