Friday, September 2, 2016

Tomato and Pesto Bruschetta | Friday Night Bites

A morning at the farmer’s market can be an inspiring event.  As I stroll through the isles of produce and artesian items, I am intrigued by where the produce came from and the story behind it.  Whether it is the handmade artesian cheese, hand extracted honey or pickled vegetables - the story is fascinating. When hubby and I walk to the farmer’s market on a Saturday morning, we get our exercise in along with an assortment of market delights.  Typically hubby goes to the coffee vendor and I rush to the bakery to get the last few cheese puffs.  Hubby gets me a hibiscus tea to carry with me through our journey. A bit of ritual and tradition is nice thing to have in your life.

Right now, many of the vendors have phenomenal tomatoes from baby cherry to large multicolored heirloom varietals.  One vendor in particular, has the best tiny orange tomatoes that are simply like eating candy.  They are sweet, full of summer flavor and we buy a couple baskets just to have in a large bowl to snack on during the week.

This week, I was inspired to make a bruschetta with these orange nuggets of greatness. I brought a baguette from the bakery at the market and purchased some fragrant basil to whip up some pesto.  I finished it off with some fresh ricotta cheese to make a summer bruschetta that was refreshing and was summer on a plate.  We enjoyed them with a crisp French Rose that was a brilliant combination.  Hubby and I sat out in our backyard listening to the sounds of the water coming out of the fountain, the birds were chirping and the weather was simply perfect at 79 degrees.  This was my idea of a perfect Friday Night Bite!

Tomato and Pesto Bruschetta

Makes 8

8 Baguette Slices
Fresh Basil
Ricotta Cheese
Small tomatoes
Salt and Pepper

Brush each slice of baguette with olive oil and sprinkle with salt and pepper.  Toast under the broiler until golden brown.  Let cool.  Spread with ricotta cheese, then about a teaspoon of pesto and top with tomatoes cut in half.  Slice basil leaves thin and top each one then season with salt and pepper.  Enjoy!

Basil Pesto Sauce

2 C. Fresh basil leaves, packed tightly
½ C. Parmesan cheese, freshly grated
1/3 C. Pine nuts, toasted
½ C. Olive oil
3 Garlic cloves, smashed
Salt and pepper to taste

Use a food processor to make this sauce.  Simply add the basil leaves, Parmesan cheese, pine nuts and garlic cloves.  Pulse for 10 seconds and then slowly pour the olive oil into the mixture while food processor is on.  Continue to pulse until the mixture is smooth.  Taste and then season with salt and pepper.  Place into an airtight container immediately so the bright green color remains.  Refrigerate until ready to use.


  1. I could absolutely lose myself in a good farmer's market-simply divine. Your bruschetta is a perfect appetizer for late summer. Love it! Thanks for sharing.


  2. I always say I could live on bruschetta (and dessert, of course!). Love your pesto addition!


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