Pesto and Tomato Bruschetta

Pesto and Tomato Bruschetta

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Rated: 1
  • Makes: 12 servings
  • Start to Finish 40 mins
  • Serving Size: 2 slices
  • Carb Grams Per Serving: 11


  • 1 recipe Pine Nut Pesto (see recipe below)
  • 24 1/2-inch-thick slices baguette-style French bread, toasted, or whole grain crackers
  • 1 ounce Parmesan or Romano cheese, shaved
  • 1 cup red and/or yellow cherry tomatoes, halved or quartered, or 2 plum tomatoes, sliced
  • Fresh basil sprigs (optional)
  • Pine nuts, chopped walnuts, or chopped almonds, toasted (optional)


  1. Spread Pine Nut Pesto onto baguette slices. Top with shaved Parmesan and tomatoes. If desired, top with basil and nuts. Makes 12 (2-slice) servings.

Make Ahead Tip

  • Make-Ahead Directions: Toast bread slices and prepare Pine Nut Pesto as directed. Cover and chill for up to 24 hours. Serve as directed in Step 1.


  • Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Pine Nut Pesto


  • 1 cup firmly packed fresh basil
  • 1 cup torn fresh arugula or spinach
  • 1/4 cup grated Parmesan or romano cheese
  • 1/4 cup toasted pine nuts, chopped walnuts, or chopped almonds
  • 1 quartered clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon salt


  1. In a small food processor, combine basil, arugula, Parmesan, pine nuts, garlic, olive oil, white balsamic vinegar, and salt. Cover and process with several on-off turns until a paste forms, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 89 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 246 mg sodium, 11 g carb. (1 g fiber), 4 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Starch (d.e): 1