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Pesto Bruschetta Loaf

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Pesto Bruschetta Loaf
  • Prep 10 min
  • Total 15 min
  • Servings 16
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French bread layered with pesto, tomatoes and cheese - broiled into a delicious appetizer that serves a bunch. Ready in just 15 minutes!
Updated Feb 9, 2018

Ingredients

  • 1 loaf (1 pound) French bread, cut horizontally in half
  • 1/2 cup pesto
  • 1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped, or 1 small tomato, chopped (1/2 cup)
  • 1 cup shredded mozzarella cheese (4 ounces)

Steps

  • 1
    Set oven control to broil. Place bread, cut sides up, on ungreased cookie sheet. Broil with tops 4 to 6 inches from heat about 1 minute or until lightly toasted.
  • 2
    Spread pesto on bread. Sprinkle with tomatoes and cheese. Broil 1 to 2 minutes or until cheese is melted.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sun-dried tomatoes have an intense tomato flavor as well as some sweet notes that add a lot of flavor wherever they are added. You will find them packaged in dry form or jarred in oil.

Nutrition

145 Calories, 7g Total Fat, 5g Protein, 16g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Slice
Calories
145
Calories from Fat
65
Total Fat
7g
Saturated Fat
2g
Cholesterol
5mg
Sodium
270mg
Total Carbohydrate
16g
Dietary Fiber
1g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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