Bruschetta with pesto tomatoes is a delicious European-Italian side dish made of olive oil, pesto, sweet onions and camembert cheese – all free from eggs and soy.
Special diets: Vegetarian | eggs-free | soy-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 29 mins – easy
🍽 20 servings – 69 kcal per serving
- ¼ tsp black pepper
- 1 French baguette
- ¼ cup olive oil
- ½ cup pesto
- 1 tomato
- 1 half sweet onion
- 4 oz camembert cheese
- 1 tsp salt
- 1 knife
- 1 oven
- 1 tongs
- 1 plate
- 1 baking sheet
- 1 platter
- 1 bowl
- 1 wooden spoon
Peel and chop the sweet onion and tomato. Then, slice camembert cheese and cut french baguette diagonally.
Preheat the oven to 400°F for 12-15 minutes.
To get oiled bread, pour olive oil into a plate and dip the bread slices in it.
Lay oiled bread on a baking sheet. Put the baking sheet in the oven and bake for 10 minutes, then take it out to get toasted bread.
Combine tomatoes, onions, a quarter tsp of salt, and a quarter tsp of black pepper in a bowl. Mix everything together with a wooden spoon to get a tomato mixture.
Spread pesto over toasted bread, add the tomato mixture and cheese slices to it.
Put the baking sheet in the oven and bake for 2 minutes until the cheese is melted.
Take the baking sheet out of the oven.
Transfer the bruschetta with pesto tomatoes to a platter.
It’s ready to be served !