How to Make Easy Pesto and Tomato Bruschetta

by Christina Mills


  • 1 baguette or French bread loaf
  • Prepared pesto
  • Butter
  • 4 Roma tomatoes
  • Fresh parsley
  • Garlic powder
  • Sea salt
  • Fresh grated Parmesan cheese
  • Instructions

    Step 1

    Preheat oven to 375

    Step 2

    Slice your bread into thick slices, about 1/2 inch

    Step 3

    Mix 1/4 cup Pesto with 1/8 cup butter. Taste test and add more pesto (or more butter) until you think it's good.

    Step 4

    Spread a thin layer on a slice of baguette. Bake in a preheated oven at 375 degrees for 10-12 minutes.

    Step 5

    While the bread is toasting, you can do steps 5 through 13.

    Step 6

    Remove the seeds from 4 Roma tomatoes.

    Step 7

    Dice tomatoes and set aside in a bowl.

    Step 8

    Chop up about 1/8 cup fresh parsley.

    Step 9

    Add parsley to tomatoes.

    Step 10

    Add 1/4 tsp of garlic powder to tomato/parsley mixture.

    Step 11

    Add a few tablespoons of Parmesan cheese. You can add as much or as little as you like, but we are a cheese-loving family so I'm usually a little heavy handed with it.

    Step 12

    Add sea salt to taste.

    Step 13

    Mix everything together.

    Step 14

    If you have any leftover bruschetta/butter mix, add it to your tomato mixture. I think this helps it "stick together" and makes it easier to spread on your bread before eating.

    Step 15

    Pull your toasted bread out of the oven.

    Step 16

    Top with tomatoes mixture. Enjoy!