Caprese Bruschetta with Basil Pesto
Layered with juicy tomatoes, fresh mozzarella, and a flavorful homemade basil pesto, this caprese bruschetta is the easiest appetizer to whip up and always a hit!
Servings 6 servings
Calories 380kcal
Ingredients
- 1 cup firmly-packed basil leaves
- 1/4 cup pine nuts (or walnuts)
- 2 medium cloves garlic
- 2 tablespoons grated Parmesan cheese
- 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Caprese Bruschetta
- 1 loaf baguette French bread, sliced into 1/4-in slices
- 1 tablespoon extra-virgin olive oil
- 8 oz fresh mozzarella cheese, thinly sliced into half-circles
- 2 small heirloom or regular tomatoes, thinly sliced into half-circles
- Additional basil and balsamic glaze for topping
Instructions
Basil Pesto
- In a blender or food processor, combine basil, pine nuts, garlic, and Parmesan. With machine running, drizzle olive oil through top, pulsing several times until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste and store in fridge until ready to use.
Caprese Bruschetta
- Lay French bread slices in a single layer on a large baking sheet. Lightly brush each slice with olive oil. Broil bread under high 1-2 minutes until bread is lightly toasted.
- Spread pesto in an even layer over each slice of bread. Layer mozzarella and tomato slices on top of bread. Top bruschetta with basil leaves and drizzle each slice with balsamic glaze and additional pesto if desired. Serve immediately and enjoy!
Notes
Storing Instructions
Caprese is best if served immediately after assembly.
Nutrition
Serving: 5 slices bruschetta | Calories: 380kcal | Carbohydrates: 21.9g | Protein: 17.2g | Fat: 26.2g | Saturated Fat: 7.1g | Cholesterol: 23mg | Sodium: 480mg | Potassium: 163mg | Fiber: 1.4g | Sugar: 1.8g | Calcium: 95mg | Iron: 2mg