Black Olive Pesto Bruschetta
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Tangy black olive pesto and marinated artichoke hearts bump up the flavor in this classic bruschetta appetizer.
- Total Time: 10 mins
- Yield: 4-6 servings 1x
Ingredients
- 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
Instructions
- 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.
- Meanwhile, in a bowl, gently toss together the basil, tomatoes, vinaigrette, and salt and pepper.
- 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.
Find it online: https://wickedkitchen.com/black-olive-pesto-bruschetta/