Tomato and Zucchini Pesto Bruschetta
by Tarla Dalal
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Added to 138 cookbooks
This recipe has been viewed 19737 times
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.
- 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.
- 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.
- Spread little pesto on one side of the bread slice and then 1 portion of the topping.
- Repeat step 3 to make 5 more bruschettas.
- Serve immediately.
- You can adjust the quantity of oilve oil in the pesto to get a spreading consistency.
Nutrient values per bruschetta
|Vitamin A||209 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||2.6 mg|
|Folic Acid||3.4 mcg|
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