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Pesto Bruschetta

This pesto bruschetta in easy, yummy version, which can be the perfect snack or appetizer at parties - or serve for lunch with a crispy green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 mini ciabatta or loaf of sourdough bread
  • 1 clove of garlic minced
  • 4 Tbsp red pesto vegan, if needed
  • Balsamic vinegar
  • For the topping:
  • 3 small ripe tomatoes
  • 8 cherry tomatoes on the vine
  • 1 red onion
  • 2 Tbsp chopped basil or mint leaves
  • 1 Tbsp olive oil

Method
 

  1. Cut the ciabatta in half lengthwise.
  2. Cut the tomatoes in half, the onion into thin slices.
  3. Add the garlic to the pesto and spread it over the cut-side of the bread.
  4. Place the tomato and onion pieces on top, then drizzle with a little balsamic vinegar.
  5. Put them on a baking tray and grill in oven or cook them in an air-fryer until the tomatoes have burst.
  6. Serve with some balsamic vinegar and basil or mint leaves scattered on top.