Black Olive Pesto Bruschetta


Tangy black olive pesto and marinated artichoke hearts bump up the flavor in this classic bruschetta appetizer.


  • 1 large baguette, thinly sliced
  • Olive oil
  • 8 to 10 fresh basil leaves, thinly sliced
  • 3 medium tomatoes, cored and finely chopped
  • 3 tablespoons (45ml) prepared balsamic vinaigrette
  • Kosher salt and freshly ground black pepper, to taste
  • 1 jar (6.7 ounces/190g) Wicked Kitchen™ Black Olive Pesto Sauce
  • 4 to 6 marinated artichoke hearts, quartered


  1. Preheat the oven to 350°F/180°C. Lightly brush the baguette slices with oil (or use spray oil) and arrange in a single layer on a baking sheet. Bake until toasted, 8 to 10 minutes, then set aside to let cool.
  2. Meanwhile, in a bowl, gently toss together the basil, tomatoes, vinaigrette, and salt and pepper.
  3. Spread each toasted baguette slice with some of the pesto, and then spoon the tomato mixture over the top, crowning each piece with a quartered artichoke heart or two.

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