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Bruschetta with Sunflower Seed Pesto

Scale

Ingredients

  • 2/3 c. raw sunflower seeds
  • 1 large garlic clove
  • 2 c. packed arugula
  • 1 c. packed fresh basil
  • 1/3 c. olive oil
  • 1 tbsp. lemon juice
  • salt & pepper, to taste

For Bruschetta:

  • 210-inch baguettes, sliced diagonally
  • 1 tbsp. olive oil
  • 114.5 oz. can Hunt’s Fire Roasted diced tomatoes, drained very well
  • 114.5 oz. can Hunt’s Roasted Garlic diced tomatoes, drained very well
  • 2 tbsp. balsamic vinegar
  • 45 basil leaves, roughly chopped
  • salt & pepper, to taste

Instructions

  1. Combine all ingredients in a food processor, blender, or chopper, pulsing until smooth.
  2. Brush the baguette slices with olive oil.
  3. Bake at 350 degrees for 4-5 minutes, or until bread is toasted and golden.
  4. Spread each slice with approximately 1 tbsp. pesto.
  5. In a large bowl, combine the diced tomatoes, balsamic vinegar, basil, salt, and pepper, tossing gently.
  6. Spoon heaping tablespoonfuls of the tomato topping onto the bread slices.
  7. Serve immediately, and enjoy!