Tomato and Zucchini Pesto Bruschetta
by Tarla Dalal
4/5 stars 100% LIKED IT
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Sliced french bread is topped with a freshly-made basil paste, chopped tomatoes, capsicum, zucchini, and cheese. Try using olive oil in the pesto for a lovely original italian flavor.
Method- Combine the tomatoes, red capsicum, yellow capsicum, zucchini, mozzarella cheese and salt in a bowl to make the topping mixture, divide into 6 equal portions and keep aside.
- Apply little butter on each french bread slice and cook on a non-stick tava (griddle) till they are light brown in colour from both the sides.
- Spread little pesto on one side of the bread slice and then 1 portion of the topping.
- Repeat step 3 to make 5 more bruschettas.
- Serve immediately.
- You can adjust the quantity of oilve oil in the pesto to get a spreading consistency.
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Accompaniments
Nutrient values per bruschetta
| Energy | 183 cal |
| Protein | 2 g |
| Carbohydrates | 0.8 g |
| Fiber | 0.2 g |
| Fat | 19.1 g |
| Cholesterol | 3.1 mg |
| Vitamin A | 209 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.6 mg |
| Folic Acid | 3.4 mcg |
| Calcium | 39.3 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 98.3 mg |
| Potassium | 23 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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