Pesto Antipasto Crusty Bread - Appetizer
This fresh and vibrant pesto antipasto crusty bread is a must for your events!
Servings: 8
Calories:
Ingredients
Cherry Tomato Bruschetta
- 12 oz Cherry Tomatoes
- 1½ tsp Minced Garlic (3 cloves or right out of the jar)
- ½ tsp Salt
- 1 tbsp Olive Oil
Crusty Bread
- ½ loaf Bread (or a baguette)
- drizzle of Olive Oil
- pinch of Salt
Toppings
- 2-3 cups Pesto (link in blog for my recipe)
- 8 oz Fresh Mozzarella
- 4-5 slices Prosciutto
- Marinated Olives - a variety & pitted
- drizzle Olive Oil
- Anything else you would like. See blog notes
Instructions
Cherry Tomato Bruschetta
- Make the bruschetta first and set aside in the refrigerator. You can even make this the day before. The longer it has time to sit, the more flavorful it will become.
- Chop up your cherry tomatoes. I did a combination of quartering and halving. Combine your tomatoes with your garlic, salt and olive oil. Toss together. Cover and set aside in the refrigerator.
Crusty Bread
- Preheat your over to 400F. Lay your bread slices out on a cooking sheet. Drizzle with olive oil and sprinkle a pinch of salt. Bake at 400F for 5-10 minutes, or until it reaches your preferred crusty texture.
Crispy Prosciutto
- Preheat your oven to 400F (or do this at the same time as you bake your crusty bread)Place your slices on a baking sheet. Bake at 400F for about 7-10 minutes, until it reaches your preferred crispiness.
Layering
- Spread a thick layer of pesto on the crusty bread.
- Stir the bruschetta to mix up the flavors and scoop on top the pesto.
- Add on your toppings, arranging them in any fashion you want to. It can be plain and simple or as elaborate as you want to make it.
