Tomato and Zucchini Pesto Bruschetta
by Tarla Dalal
4/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 138 cookbooks
This recipe has been viewed 35974 times
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.
Other Related Recipes
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 |
Review count
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
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
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe