The Chef

Restaurants

Meals

Drinks

Restaurants›The Farfalle Bistro and Farfalle Dollies Catering and Confections LLC›Bruschetta Recipe

Bruschetta Recipe

Name: The Farfalle Bistro and Farfalle Dollies Catering and Confections LLCs BRUSCHETTA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 loaf French baguette or Italian bread; 2 tbs extra-virgin olive oil (for brushing); 1 clove garlic clove (halved, for rubbing); 1 cup fresh basil leaves; 1 cup packed fresh spinach (optional, for milder flavor); 2 tbs toasted pine nuts; 3 tbs grated Parmesan cheese; 1 tsp fresh lemon juice; 1 clove minced garlic; 3 tbs extra-virgin olive oil (for blending); 4 oz cream cheese (softened) or mascarpone; 1 tsp salt; 0.5 tsp black pepper; 1.5 cups ripe cherry or grape tomatoes; 8 pieces fresh mozzarella (bocconcini or small balls), drained and halved; 0.5 cup fresh basil leaves (for topping), torn or chiffonade; 1 tbs balsamic glaze; 0.25 tsp sea salt; 0.25 tsp freshly ground black pepper

Inspired by The Farfalle Bistro and Farfalle Dollies Catering and Confections LLC

Time30m

Serves4

Creamy Pesto Caprese Bruschetta (4)

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with BRUSCHETTA

Selected to serve

Salsa Verde

Salsa Verde Tequila, Mezcal, Ancho Reyes Verde, Grilled Tomatillo, Pear Cordial, Lime, Habanero Diablo Salt

spicy · tangy · herbal

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bread & Assembly

1 loaf French baguette or Italian bread

2 tbs extra-virgin olive oil (for brushing)

1 clove garlic clove (halved, for rubbing)

Pesto Cream

1 cup Fresh basil leaves

1 cup packed fresh spinach (optional, for milder flavor)

2 tbs toasted pine nuts

3 tbs Grated Parmesan cheese

1 tsp fresh lemon juice

1 clove minced garlic

3 tbs extra-virgin olive oil (for blending)

4 oz cream cheese (softened) or mascarpone

1 tsp Celtic sea salt

1/2 tsp black pepper

Caprese Topping

1 1/2 cups ripe cherry or grape tomatoes

8 pieces fresh mozzarella (bocconcini or small balls), drained and halved

1/2 cup fresh basil leaves (for topping), torn or chiffonade

1 tbs balsamic glaze

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

Method

Bread & Assembly

Slice and toast

Preheat the oven to 425°F (220°C). Slice the baguette on a slight diagonal into 8 even slices (about 1/2" thick) to yield 4 servings (2 slices per person). Place slices on a baking sheet.

Brush each slice on both sides lightly with 2 tablespoons of olive oil. Toast in the oven for 6–8 minutes until golden and crisp, flipping once halfway. Remove from oven and while still warm, gently rub the cut side of the halved garlic clove over each slice to impart garlic flavor. Set toasted slices aside to cool slightly.

Pesto Cream

Make pesto base

In a food processor add 1 cup basil leaves, 1 cup packed spinach (if using), 2 tablespoons toasted pine nuts, 3 tablespoons grated Parmesan, 1 teaspoon lemon juice, and 1 minced garlic clove. Pulse until finely chopped.

With the processor running, drizzle in 3 tablespoons extra-virgin olive oil until a loose paste forms. Scrape down the bowl as needed. Season with 1 teaspoon salt and 1/2 teaspoon black pepper and pulse to combine.

Make creamy spread

Transfer the pesto paste to a bowl and fold in 4 ounces softened cream cheese (or mascarpone) until smooth and well combined. Taste and adjust seasoning—add a pinch more salt or a splash more lemon juice if desired. The result should be a spreadable, creamy pesto.

Caprese Topping

Prepare tomatoes and mozzarella

Halve 1.5 cups cherry or grape tomatoes. If juices are abundant, drain briefly on a paper towel to avoid soggy bread. Halve or tear 8 small mozzarella balls so pieces are bite-sized.

In a bowl, gently toss the halved tomatoes and mozzarella with a pinch (about 1/4 tsp) sea salt and 1/4 tsp freshly ground black pepper. Fold in 1/2 cup torn fresh basil leaves. Drizzle with 1 tablespoon balsamic glaze and toss once more to coat lightly.

Assembly & Finish

Spread about 1 to 1 1/2 tablespoons of the pesto cream evenly on each toasted bread slice.

Top each spread slice with a generous spoonful of the tomato-mozzarella mixture, distributing toppings evenly across the 8 slices.

Arrange bruschetta on a serving plate. Finish by drizzling any remaining balsamic glaze over the assembled bruschetta and garnish with a few small basil leaves. Serve immediately so the bread stays crisp.