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italian bruschetta

(5 ratings)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

This is about as Italian as it gets. Chunky tomatoes and pesto served on crispy garlic toast. You can make it on any shape of kind of toast.Unknown Source

(5 ratings)

Ingredients For italian bruschetta

  • 1
    loaf, 24 inches, of hard crusted french baguette, thinly sliced and toasted dark
  • 1/2 stick
    butter or margarine
  • garlic salt
  • 5 - 6
    ripe tomatoes, diced
  • 1/2 c
    pesto sauce
  • 1
    vidalia onion, finely chopped
  • 1/4 c
    finely chopped fresh cilantro or parsley
  • 1 Tbsp
    olive oil
  • black olives, optional

How To Make italian bruschetta

  • 1
    Slice French bread into 1/2 inch diagonal slices. Spread a little butter on each piece of bread. Sprinkle with a little garlic salt. Toast under broiler til brown. Remove from broiler and let cool slightly. Spread each piece of toast with some pesto sauce
  • 2
    Mix the tomatoes, chopped onions, parsley and olive oil together til well blended. Put about one rounded Tbsp. of mixture on a slice of toasted bread and spread evenly. Arrange Bruschetta on long narrow platter. Serve and enjoy.
  • 3
    For Italian Bruschetta with cheese spread, you will need 8 oz. cream cheese softened and 2 to 3 finely chopped green onions. Mix well and spread about one heaping teaspoon of cheese mixture on toasted bread. Add tomato mixture from above. Arrange on long platter and serve.

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