This Grilled Tomato Ricotta Pesto Vegetable Bruschetta featuring amazing pesto from our sponsor Filippo Berio is an easy flavor packed Italian dish that is perfect for summer entertaining. It also makes a great meatless meal for the family.
Grilled Tomato Ricotta Pesto Vegetable Bruschetta
This bruschetta is a great way to make use of summer vegetables, such as zucchini. While I selected zucchini, yellow summer squash, sweet onions, sweet red peppers and mushroom, most vegetables suitable for grilling can be swapped in. The are simply tossed in a 50/50 mixture of Filippo Berio's Classic Pesto cut with olive oil (the same mixture used to baste the bread slices for grilling).
The smokey flavor from the grill infuses into the pesto veggies and grilled pesto bread. When a jar of their rich Tomato & Ricotta Pesto is slathered on each slice, simple bread and veggies is elevated to divine. I am sure most of you are familiar with classic basil pesto, but the other may be new to you. Tomato & Ricotta Pesto is quite spreadable and is a fantastic addition to sandwiches and sauces. Here it adds flavor and creaminess while adhering the pesto vegetables to the grilled bread.
This hearty vegetable appetizer would be a perfect starter for my vegetarian eggplant casserole or baked tilapia recipes. It could easily be served as a meal paired with a salad or bowl of ratatouille soup.
My Hot Chili Pesto Shrimp is also made with one of these pestos.
Grilled Tomato Ricotta Pesto Vegetable Bruschetta
Ingredients
- ¼ cup Filippo Berio Classic Pesto
- ¼ cup Filippo Berio Olive Oil
- 8 thick slices crusty bread day old is fine
- 1 zucchini squash small, sliced
- 1 yellow summer squash small, sliced
- ½ sweet red pepper sliced
- ½ Vidalia onion sliced
- 4 oz mushrooms sliced
- 1 jar Filippo Berio Tomato & Ricotta Pesto
Instructions
- Preheat your grill to med-high. Approximately 400 - 450 degrees. A wood fire grill will add a nice smokiness, but any grill will do.
- Mix the Classic Pesto and olive oil together.
- Baste the bread slices lightly with the pesto oil mixture and set aside.
- Toss the sliced vegetables with the remaining pesto oil mixture in a large bowl.
- Dump the vegetables onto two large crossed sheets of foil.
- Wrap up the vegetables loosely in the foil and poke 2-3 small holes in bottom to drain juices.
- Place foil wrapped vegetables on grill. Unwrap after 5-7 minutes. Toss around on foil and leave open to finish grilling. They are done when soft and a little caramelization has started. Remove from grill and set aside.
- Place the bread slices on grill. Turn frequently, and be watchful of burning. When bread is crispy and light to medium browned they are done.
- Spread Tomato & Ricotta Pesto on slices. One jar covers approximately 8 slices. Bread size will effect coverage.
- Top each off with the grilled vegetables and serve.
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