Crispy pieces of sliced baguette with extra virgin olive oil, chunks of tomatoes and finished with a dollop of homemade pesto. SO unbelievably fresh, and flavorful it’s ridiculous! Perfect seasonal appetizer, snack or to accompany any meal!
So guys…this one time in Italy…
My friends and I were on an AMAZING all day hiking adventure in Cinque Terre along the coast. It was the most GORGeous hike I have ever been on!!
We stumbled upon a wonderful restaurant in a tiny coastal town that I will never forget.
The food was unbelievablely delicious and was the most perfect meal to have on a long rigorous hike.
One of the things we ordered…bruschetta with pesto! Here is a picture of the actual bruschetta!
OH MY GOD. It was the best combination ever.
I still dream about it…
Which I why I present to you, my recreation of this fabulous bruschetta!
For those of you who don’t eat bruschetta much – traditionally it’s toasted, crunchy bread, with olive oil, tomatoes, garlic, basil and parmesan cheese.
This recipe – Grilled Bruschetta with Pesto – has all the flavors of regular bruschetta, just a different twist on it using pesto!
The key to great bruschetta is having superb quality ingredients.
For this recipe, I used my favorite baguette, tomatoes and basil all from the farmers market.
I sliced the bread, brushed extra virgin olive oil and put them on the grill until they were golden brown.
I intended to have my pesto run a bit more runny (as you can see pictured it’s a bit thick) however, I ran out of olive oil while I was making it. Whomp whomp. Guess I should have paid more attention to how much I had! Oops!
Even though the pesto wasn’t the exact same consistency, it tasted spot on to what I had that fine day in Cinque Terre, Italy.
Of course, had to share it with all of you!
Here’s a little piece of real italian food recreated by yours truly.
I hope you enjoy this one! 🙂
- 1 C. tomatoes, diced
- ½ baguette, sliced diagonally
- 2 Tbsp. extra virgin olive oil
- 1 C. fresh basil
- 2 Tbsp. pine nuts
- ⅓ C. Parmesan
- 2 garlic cloves
- ¼ to ½ C. extra virgin olive oil
- pinch of salt and pepper
- First wash and dice tomatoes. Set aside.
- Next, turn on grill to medium heat. (don't have to use grill, instead use skilled over medium heat.)
- Cut baguette in diagonal slices about ¾ to 1 inch thick. Brush olive oil on both sides of each slice.
- While grill is still heating, make pesto. In a food processor, add basil, pine nuts, parmesan, garlic and pinch of salt and pepper. Pulse until well blended and chopped very fine.
- While still blending, add olive oil slowly. Add until reached desired consistency. Should use close to if not full amount of oil. Want it to be a runny paste consistency. Set aside.
- Grill bread slices all at once, a couple minutes on each side. Want them to be lightly browned, not burnt. Stand close and watch them.
- Once bread slices are grilled, spoon diced tomatoes on each slice. Add a pinch of salt and pepper to tops of tomatoes if desired.
- Lastly add a dollop of pesto on top of tomatoes to each slice of bread. Drizzle with a little olive oil and serve immediately.
If you have leftover pesto, save it to mix with pasta, veggies or with eggs. Endless possibilities.
Thanks so much for visiting LEFT SIDE OF THE TABLE today! Let me know if you try this recipe 🙂