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Flavorful Bruschetta with Pesto and Fresh Mozzarella

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A quick and easy appetizer featuring toasted baguette slices topped with vibrant basil pesto and creamy fresh mozzarella, perfect for entertaining or a tasty snack.

Ingredients

Scale
  • 1 baguette or rustic Italian bread, sliced into ½-inch thick pieces
  • 2 tablespoons extra virgin olive oil (for brushing)
  • 1 garlic clove, halved (for rubbing on toasted bread)
  • 2 cups fresh basil leaves, packed (washed and dried)
  • ¼ cup pine nuts, lightly toasted (walnuts can be used as a substitute)
  • 1 garlic clove, minced
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper, to taste
  • 8 ounces fresh mozzarella, sliced into ¼-inch rounds
  • Cherry tomatoes, halved (optional)
  • Fresh basil leaves or microgreens, for garnish (optional)

Instructions

  1. Prepare the pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, minced garlic, grated Parmesan, and lemon zest. Pulse several times to break down ingredients. With the processor running, slowly drizzle in olive oil until smooth but still textured. Season with salt and pepper to taste.
  2. Toast the bread: Preheat oven to 375°F. Arrange baguette slices on a baking sheet in a single layer. Brush each slice lightly with olive oil on both sides. Bake for about 5 minutes, flip, and bake another 3-5 minutes until golden and crisp. Alternatively, grill slices on a grill pan over medium heat until grill marks appear and bread is crunchy.
  3. Rub garlic: Immediately after toasting, rub the cut side of a garlic clove over each bread slice to add subtle aroma.
  4. Assemble bruschetta: Spread a generous spoonful of pesto on each toasted bread slice. Top with a slice of fresh mozzarella. Add cherry tomato halves if using. Finish with a pinch of salt and garnish with fresh basil leaves or microgreens.
  5. Serve immediately: Enjoy fresh when bread is crunchy and cheese is creamy but not melted. To warm slightly, place assembled slices in a 300°F oven for 2-3 minutes until mozzarella softens.

Notes

Toast pine nuts lightly to avoid burning and enhance flavor. Do not over-blend pesto to keep some texture. Rub garlic on warm bread for best aroma. Toast bread well to prevent sogginess. Assemble just before serving to maintain crunch. Pesto can be made 1-2 days ahead and stored with a layer of olive oil on top to prevent browning.

Nutrition

Keywords: bruschetta, pesto, fresh mozzarella, appetizer, easy recipe, basil pesto, Italian appetizer, quick snack

Find it online: https://blixfood.com/flavorful-bruschetta-with-pesto-and-fresh-mozzarella-easy-recipe-for-perfect-appetizers/