cherry tomato pesto bruschetta vegan quick snack

Cherry Tomato Pesto Bruschetta

We almost always have pesto in our freezer or a fresh bag of basil leaves in the fridge – so when we don’t know what to make and no one is in the mood to make an effort, it’s pesto + something (usually sandwiches, quinoa or pasta). In the beginning it’s an easy go-to but over time it gets boring and monotonous (like any other meal). I decided to switch things up a bit and put a different spin on bruschetta. This cherry tomato pesto bruschetta one is particularly light, fresh yet tart because of the tomatoes. I kept it vegan because I try not to overdo the cheese in a single meal in general.

cherry tomato pesto bruschetta vegan quick snack

Bruschetta and crostini are fun sides to a frittata, zucchini pasta, or anything else where the meal isn’t primarily bread or carb-based. They are easy to put together and serve as well! For this recipe, you can swap out the cherry tomatoes if your audience isn’t into tomatoes; I’ve found braised mushrooms work particularly well. Just cook sliced mushrooms tossed in a little olive oil, italian seasoning and salt on the gas until they release all their water. You can also use arugula pesto if you don’t have basil – find my recipe for that here. I chose to drizzle the bruschetta with balsamic vinegar at the end – if you don’t have any, you can skip it, but if you are using balsamic, splurge and use the best one you have because it really enhances the flavors.

Cherry Tomato Pesto Bruschetta
Recipe type: Appetizer
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12 pieces
  • 3 slices multigrain bread, each slice cut into fours or 12 small slices of french bread
  • 10-12 cherry tomatoes, halved
  • Salt and fresh pepper, to taste
  • 1 tbsp balsamic vinegar (optional)
For the Pesto:
  • 1 packet (about 1 cup packed) basil leaves
  • 2 tbsp pine nuts, almonds or walnuts
  • 1-2 tbsp olive oil
  • 3-4 cloves garlic
  • Salt, to taste
  1. For the pesto, puree all the ingredients in a mixer until they form a paste. I prefer to start with one tbsp of olive oil and add a little more if needed.
  2. To assemble: toast the bread, spread pesto on it, top with the cherry tomatoes, a drizzle of balsamic vinegar, salt and pepper as needed.

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