Tomato and Zucchini Pesto Bruschetta
by Tarla Dalal
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
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
Method
- Method
- 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
| Energy | 183 cal |
| Protein | 2 g |
| Carbohydrates | 0.8 g |
| Fiber | 0.2 g |
| Fat | 19.1 g |
| Cholesterol | 3.1 mg |
| 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 |
| Calcium | 39.3 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 98.3 mg |
| Potassium | 23 mg |
| Zinc | 0.1 mg |
Outbrain
Its a good recipe! the herbs lend beautiful flavours to the dish and are the real stand outs! very tasty!