best bruschetta ever

{ it's garlic bread for grown-ups }

you can't go wrong with artisan bread, cheese, and pesto!


Recipe photos for web bruschetta-07.jpg

Prep Time

10 minutes

Cook Time

20 minutes




1 loaf of crusty bread (like French bread)
4 Tbsp organic butter
1 tsp organic garlic powder
1 pint cherry tomatoes, sliced
1 lb. organic mozzarella cheese

2 cups fresh organic basil leaves
2 cloves garlic
1/2 cup pine nuts
3/4 cup freshly grated Parmigiano-Reggiano
1/2 cup olive oil
kosher salt to taste

flavor burst 1 drop basil vitality essential oil

For pesto: combine basil, garlic, pine nuts, and salt in a food processor. Pulse until blended into a slightly coarse pesto. Transfer to a bowl and stir in the olive oil and Parmigiano-Reggiano by hand.

Preheat oven to 300° F.
Grease a baking sheet with butter. Slice bread; spread with butter and sprinkle on just a touch of garlic powder. Bake 10 minutes. Remove from oven. 

Generously spread on pesto, add a slice of mozzarella cheese, and top with tomatoes. Bake for 10 more minutes or until beautiful golden brown color. 


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