Italian•quick
Bruschetta with Pesto
This easy Bruschetta Recipe is made with pesto, fresh tomatoes, olive oil, goat cheese, a sprinkle of arugula and a drizzle of balsamic vinegar.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 slices crusty Italian bread
- 3-4 medium tomatoes (seeded and chopped)
- 1 small onion chopped
- 1/4-1/2 teaspoon oregano
- 4-5 fresh basil leaves (chopped)
- 2-3 pinches salt (or to taste)
- 2-4 tablespoons olive oil
- 1/4-1/3 cup basil pesto (more if needed) ((55-75 grams))
- 1 cup fresh arugula leaves (cut in half if large)
- 30 ribbon slices* of goat cheese
- balsamic glaze (as much as desired)
Instructions
- 1
In a medium bowl toss together the chopped tomatoes, onion, oregano, chopped basil, salt and olive oil. Set aside.
- 2
On medium / hot, Heat pan grill and keep temperature relatively high, place sliced bread on pan and turn until toasted, remove to a large plate and spread with pesto, top with a heaping tablespoon of tomato mixture, some arugula leaves, two or three ribbons of goat cheese and a drizzle of balsamic glaze if desired. Serve immediately. Enjoy!