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Cream Cheese and Pesto Bruschetta with Fresh Basil Flowers
Cream Cheese and Pesto Bruschetta with Fresh Basil Flowers
"Worldcup ? is in full swing. Sweden is through hooray, England is playing today Columbia. Come on England! Simona Halep is doing great at Wimbledon. Go on Simona! ? Bring on the food, please, bring on the quick n’ yummy cream cheese and pesto bruschetta! Go on and make as many as you can gobble, they are soo delish! Glorious stuff! A crispy bruschetta topped with cream cheese, pesto and pan fried tomato is a great starter and always such a breakfast winner."
NotesPlease click here for a super nice and easy to make classic and creamy Genovese pesto sauce ideal for this delicious recipe.
For the creme cheese I normally use Philadelphia light or original but a nice creamy Greek style yoghurt is also very nice.
Serves4
Preparation Time5 min
Cooking Time5 min
Ingredients
- 3 tbsp pesto sauce homemade
- 8 slices nice and crusty bruschetta or 4 slices of bread
- 4 tbsp cream cheese any that you like *
- 2 tomatoes cut into quarters or 8 cherry tomatoes halved
- 2 tsp olive oil
- Fresh Basil flowers or basil leaves to garnish
- 2 tbsp pine nuts or sunflower seeds toasted optional
Instruction
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Wash and cut each tomato into quarters. Place in a pan with a tiny drizzle of olive oil. Allow to cook covered on medium heat for 1 min. Turn the tomatoes and cook for 1 min on each side. Drizzle more oil if you find it necessary. Cook until the tomatoes begin to soften but don’t over cook them. Once ready, set aside.
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Toast the bread in toaster or oven if you are making more than two people.
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Spread the creme cheese equally between the slices.
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Add a layer of pesto sauce over the creme cheese topped by 2 pieces of tomatoes.
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Garnish with some freshly chopped basil leaves or some basil flowers, some toasted pine nuts or simply some toasted sunflower seeds. Enjoy ??
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