Tomato and Zucchini Pesto Bruschetta

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Sliced french bread is topped with a freshly-made basil paste, chopped tomatoes, capsicum, zucchini, and cheese. Try using olive oil in the pesto for a lovely original italian flavor.

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Tomato and Zucchini Pesto Bruschetta recipe - How to make Tomato and Zucchini Pesto Bruschetta

Preparation Time:    Cooking Time:    Total Time:     Makes 6 bruschettas
Show me for bruschettas

6 slices , baguette
1/4 cup chopped tomatoes
1/2 cup chopped red capsicum
1/2 cup chopped yellow capsicum
1/4 cup chopped zucchini
1/4 cup chopped mozzarella cheese
salt to taste

To Be Ground Into A Smooth Pesto Paste
1/2 cup basil leaves
2 tbsp walnuts (akhrot)
2 garlic (lehsun) cloves
6 tbsp olive oil
salt to taste

Other Ingredients
butter for cooking
  1. Combine the tomatoes, red capsicum, yellow capsicum, zucchini, mozzarella cheese and salt in a bowl to make the topping mixture, divide into 6 equal portions and keep aside.
  2. Apply little butter on each french bread slice and cook on a non-stick tava (griddle) till they are light brown in colour from both the sides.
  3. Spread little pesto on one side of the bread slice and then 1 portion of the topping.
  4. Repeat step 3 to make 5 more bruschettas.
  5. Serve immediately.

  1. You can adjust the quantity of oilve oil in the pesto to get a spreading consistency.

RECIPE SOURCE : 7 Dinner MenusBuy this cookbook

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 on 24 Dec 10 11:33 AM

Its a good recipe! the herbs lend beautiful flavours to the dish and are the real stand outs! very tasty!