This Bruschetta is a great light weeknight meal paired with a salad! You could also multiply the recipe and serve it as an appetizer at parties! I like this recipe especially because the bread is crisp and not soggy and the garlic and balsamic give the tomato mixture a kick!

Serving Size: 2


8 baguette slices

1-pint baby heirloom tomatoes halved

¼ cup olive oil

1 teaspoon balsamic vinegar

½ cup pesto

1/2 cup Parmesan

salt and pepper to taste


Brush the baguette slices with olive oil and toast them in the oven at 350 degrees until golden.

Toss the tomatoes with olive oil, balsamic and salt and pepper to taste.

Spread a spoonful of pesto on each baguette slice.

Top each slice with freshly grated Parmesan.

Top the Parmesan with the halved cherry tomatoes.



3 thoughts on “Bruschetta

  1. […] This pesto recipe is my favorite. I like the mixture of feta and Parmesan. The salt of the feta is tasty and the flavors of both are delicious. The pine nuts are slightly sweet and the walnuts add depth. This is perfect with pasta and in-season tomatoes. I also love it on Bruschetta. […]

  2. […] I am planning a little swanky Christmas Eve soireé for my family. I want to serve some festive party food and this Pistachio and Blue Cheese Torta fits the bill. I remember appetizers like this one served at my grandmother’s Christmas Eve party. She always served pistachios too. This torta has blue cheese, cream cheese, shallots, scallions, and parsley. The flavors meld together perfectly and the pistachios add the perfect amount of crunch. I used a miniature springform pan to mold the torta and it could not have turned out better. You can find more fun holiday appetizers here and here! […]

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