Grilled Tomato Ricotta Pesto Vegetable Bruschetta
Grilled Tomato Ricotta Pesto Vegetable Bruschetta is a hearty meatless appetizer, which is also suitable for an entree.
Servings 8
Calories
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.
