Pesto Bruschetta


This recipe is certainly a crowd pleaser and incredibly easy for parties! For those that have never tasted pesto, bruschetta is a perfect first experience.


  • 1 large French loaf
  • olive oil
  • 4 oz. garlic and herb cream cheese, softened
  • 1/4 c. pesto
  • 4 Roma tomatoes, diced
  • garlic salt
  • 1/2 c. shredded parmesan


  1. Preheat oven to 350* and spray two cookie sheets with nonstick cooking spray.
  2. Using a sharp serrated knife, slice the French loaf vertically into about 2 inch sections. Arrange bread pieces with the soft interior facing up and lightly drizzle with olive oil (I use a silicon brush to spread the oil over the top portion evenly).
  3. Place the bread into the oven for approximately 7-8 minutes until the top is just starting to crisp.
  4. In a medium-sized mixing bowl, combine the diced tomatoes, pesto, 1 tablespoon of olive oil and garlic salt. Gently toss to coat the tomatoes. Place about a tablespoon of tomatoes onto the tops of the bread pieces and sprinkle shredded cheese on top.
  5. Return to the oven and bake for additional 8-10 minutes until the cheese is melted (be careful to not overcook because the bread will become bricks).

Yields approximately 20 pieces.

Eat, Bork, and Be Merry!

~ Kate


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