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Bruschetta with Sunflower Seed Pesto

Basil, arugula, and sunflower seed pesto is spread onto olive-oil toasted baguettes, which are topped with roasted garlic tomato Bruschetta!
Course Appetizer/Snack
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 servings
Author Sarah @ The Gold Lining Girl

Ingredients

For Sunflower Seed Pesto:

  • 2/3 c. raw sunflower seeds
  • 1 large garlic clove
  • 2 c. packed arugula
  • 1 c. packed fresh basil
  • 1/3 c. olive oil
  • 1 tbsp. lemon juice
  • salt & pepper to taste

For Bruschetta:

  • 2 - 10- inch baguettes sliced diagonally
  • 1 tbsp. olive oil
  • 1 - 14.5 oz. can Hunt's Fire Roasted diced tomatoes drained very well
  • 1 - 14.5 oz. can Hunt's Roasted Garlic diced tomatoes drained very well
  • 2 tbsp. balsamic vinegar
  • 4-5 basil leaves roughly chopped
  • salt & pepper to taste

Instructions

For pesto:

  1. Combine all ingredients in a food processor, blender, or chopper, pulsing until smooth.
  2. Brush the baguette slices with olive oil.
  3. Bake at 350 degrees for 4-5 minutes, or until bread is toasted and golden.
  4. Spread each slice with approximately 1 tbsp. pesto.
  5. In a large bowl, combine the diced tomatoes, balsamic vinegar, basil, salt, and pepper, tossing gently.
  6. Spoon heaping tablespoonfuls of the tomato topping onto the bread slices.
  7. Serve immediately, and enjoy!