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Pesto Bruschetta

Good Monday afternoon friends!  You all are in for a treat this fine Monday.  You’re getting a double bonus on recipes today! This one, plus another tonight for the $5 Dinner Challenge!

I was working on dinner over the weekend when Steve pops into the kitchen with a few handfuls of itty bitty tomatoes.


I thought the garden was “done.”  I haven’t officially closed it down, but I thought it was finished producing!

I gladly took the tomatoes. And worked them into the meal.

And we’ve got ourselves the makings of a Pesto Bruschetta appetizer.

Since I’m all about being resourceful, I just cut the rolls in half…and they look just like slices of French bread loaf…right?!  (You’d probably never have known had I not told you!)  These are just multigrain dinner rolls that I got on Manager’s Special and stashed in the freezer.  Perfect, for a time like this!

Spread on the pesto. Top with the topping. Eat.

H.e.a.v.e.n.l.y. Heavenly.

Pesto Bruschetta


  • About 2 cups cherry/grape tomatoes, quartered
  • 1/4 onion, finely chopped
  • 3 garlic cloves, crushed
  • Drizzle of olive oil
  • Salt and pepper to taste
  • 4 multigrain rolls, sliced in half
  • Couple knife-fuls of Homemade Pesto


  1. In a mixing bowl, toss the tomatoes, onion and garlic.  Drizzle about 1 tsp of olive oil over the top and season with salt and pepper to taste.
  2. Lay out the sliced bread and spread a knife-ful of pesto over the bread.  Top with the tomato mixture.
  3. Enjoy.
  4. Devour.
  5. Make another round.
  6. Enjoy and devour again! 😉