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!
Servings 8 servings
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:
- Combine all ingredients in a food processor, blender, or chopper, pulsing until smooth.
- Brush the baguette slices with olive oil.
- Bake at 350 degrees for 4-5 minutes, or until bread is toasted and golden.
- Spread each slice with approximately 1 tbsp. pesto.
- In a large bowl, combine the diced tomatoes, balsamic vinegar, basil, salt, and pepper, tossing gently.
- Spoon heaping tablespoonfuls of the tomato topping onto the bread slices.
- Serve immediately, and enjoy!