Tomato & Pesto Bruschetta Bites
  • 6 oz basil leaves
  • ¾ cup extra virgin olive oil
  • 2-1/4 oz pine nuts
  • 1 tbsp minced garlic
  • ⅔ cup grated parmesan
  • Salt
  • Pepper
Bruschetta Bites
  • 1 loaf French bread, sliced into rounds about ⅓-inch thick.
  • 3 large tomatoes, diced
  • Olive oil
To make your pesto:
  1. Preheat oven to 375.
  2. Spread your pine nuts out evenly on a baking sheet. Place in oven and allow pine nuts to toast for 5-7 minutes (until evenly golden brown).
  3. Remove pine nuts from the oven and scoop them into your food processor. Leave your oven on.
  4. Also add basil, olive oil, garlic, and parmesan to the food processor.
  5. Blend on high until mixture is very smooth.
  6. Season with salt/pepper to taste.
  7. Spoon pesto into an airtight container (lidded jar or Tupperware), and refrigerate until ready to serve.
To make/assemble your bruschetta bites:
  1. Arrange your bread slices in an even layer on a large baking sheet.
  2. Drizzle bread with olive oil on both sides (drizzle one side, then flip and drizzle the other).
  3. Place baking sheet in your preheated oven, and allow bread to toast for 8-10 minutes. (We like our bread on the crunchier side, so I usually leave it in the oven on the long side.)
  4. Remove bread from oven and arrange the slices on a serving platter to cool.
  5. Smear a spoonful of your homemade pesto on each piece of toasted bread.
  6. Top each piece of pesto/bread with a large spoonful of chopped tomatoes.
  7. Serve immediately (or as soon as possible, so the bread doesn't get soggy).
  8. Enjoy!
!To save yourself aggravation, you can make this recipe in stages. I like to make the pesto and chop my tomatoes ahead of time, but I wait to toast the bread and assemble everything until right before I'm ready to serve the bites.

!I didn't put a specific measurement for the olive oil drizzled on the bread, b/c I'm leaving that up to you. When we were in Italy, the bread was basically soaked in olive oil, but at home I like to be a LITTLE more moderate...
Recipe by Just Putzing Around the Kitchen at