Tomato and Zucchini Pesto Bruschetta

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.

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.
Nutrient values per bruschetta
Energy183 cal
Protein2 g
Carbohydrates0.8 g
Fiber0.2 g
Fat19.1 g
Cholesterol3.1 mg
Vitamin A209 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C2.6 mg
Folic Acid3.4 mcg
Calcium39.3 mg
Iron0.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium98.3 mg
Potassium23 mg
Zinc0.1 mg


 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!