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A hand picking up a piece of pesto bruschetta topped with tomatoes.

Pesto Bruschetta with Marinated Tomatoes (25 Minutes)

Allie Hagerty
This pesto bruschetta is made with oven-toasted baguette slices rubbed with raw garlic, spread with pesto, and topped with fresh marinated tomatoes. Ready in 25 minutes and built entirely around the quality of your ingredients — ripe tomatoes, good pesto, and great bread make all the difference.
5 from 1 rating
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Lunch
Servings 12 servings

Equipment

  • measuring spoons
  • measuring cups
  • cutting board
  • chef's knife
  • sheet pan

Ingredients
  

For the Marinated Tomatoes

  • 2 cups tomatoes, diced
  • 1/2 cup red onion, minced
  • 6 leaves basil, chiffonade*
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil

For the Bruschetta (Crostini)

  • 1 small baguette
  • 1 tablespoons extra-virgin olive oil
  • 1 garlic clove, peeled and cut in half

Other

  • 1/2 cup pesto

Instructions
 

  • Preheat the oven to 400 °Fahrenheit (204 °Celsius). Slice your baguette and place the slices in a single layer on a baking sheet.

Prepare the Marinated Tomatoes

  • Add the diced tomatoes, red onion, salt, pepper, olive oil, and basil to a small bowl. Note: if you are making this ahead, do not add the basil yet. You will add the basil right before serving if you are having this later.
  • Mix the ingreidnets and set aside. If you are making this ahead of time, the tomato mixture can be stored in the fridge, although, you should take it out 10 minutes before you serve so it can be brought back to the right temp.

Toast the Bruschetta

  • Brush each side of the bread with oil and place on a large sheet pan. Bake for 10-15 minutes, turning halfway through.

Assemble

  • Once the toasts are done, sprinkle a little bit of salt on the tops, and let cool for 5 minutes before rubbing the tops with the cut garlic.
  • Time to assemble! Divide the pesto among the toasts, using the back of a spoon or a knife to spread.
  • Then, top with a generous amount of the tomato mixture. Serve immediately!

Notes

    • Don't assemble until right before serving. This is the most important thing. Once the tomatoes go on the bread the clock is ticking — the moisture will soften the toast quickly. Assemble at the last possible moment for the best texture.
    • Hold the basil until serving. If you're making the tomato mixture ahead, leave the basil out and add it right before assembling. It wilts and darkens quickly once it hits the salt and olive oil.
    • Rub the hot toast with raw garlic immediately after baking. The heat of the bread softens the garlic just enough to melt it in without being overpowering. Don't skip this step.
    • Use the best pesto you can. This is a simple recipe and the pesto is a primary flavor. Homemade is always worth it here — try my Genovese Pesto for the most authentic result.
    • Storage: The marinated tomato mixture keeps in the fridge for up to 2 days — just bring it to room temperature before serving and add fresh basil right before assembling. Toast the bread fresh and assemble to order.
    •  

Nutrition Facts

Calories: 132kcalCarbohydrates: 13gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 423mgPotassium: 104mgFiber: 1gSugar: 2gVitamin A: 269IUVitamin C: 4mgCalcium: 52mgIron: 1mg
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