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Bruschetta Board

  • Author: kelsey nixon
  • Yield: 4-6 servings 1x



Pesto Ingredients:

  • 2 cups fresh basil leaves
  • 2 large minced garlic cloves
  • 1/2 cup freshly grated Parmesan cheese
  • 2 T. freshly grated Pecorino Romano cheese
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • Kosher salt and cracked black pepper

Garlic Crostini:

  • 1 baguette sliced at a 45-degree angle about 1/2-inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 cloves of garlic, sliced lengthwise

Additional ingredients:

  • Bruschetta
  • Artichoke Spread
  • Olive Tapenade
  • Arugula
  • Cheese: like mozzarella, goat, or parmesan
  • Olive oil, for dirzzling
  • Balsamic Vinegar


Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper.

Make Crostini: Preheat oven to 400 degrees F. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.

Bruschetta, Artichoke Spread, and Olive tapenade were store bought. (from Trader Joes)