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Artichoke Pesto Bruschetta View Larger

Artichoke Pesto Bruschetta


  • 1 French baguette, sliced ¼ inch thick
  • Olive oil
  • 1 clove garlic
  • 1 cup grape tomatoes
  • Salt and pepper to taste
  • Stonewall Kitchen Artichoke pesto
  • Fresh lemon zest
  • 2 tablespoon basil leaves
  • Parmesan cheese, shredded


  1. Preheat oven to 350 degrees F. Place baguette slices on a baking sheet. Brush with olive oil and bake 5-10 minutes, until slightly toasted.
  2. Rub garlic over warm toast.
  3. Increase oven temperature to 400 degrees F.
  4. Spread tomatoes in a single layer on a baking sheet. Drizzle olive oil over tomatoes and sprinkle with salt and pepper. Bake for approximately 20-30 minutes until soft and slightly shriveled. Set aside to cool.
  5. Spread Stonewall Kitchen Artichoke Pesto over each toast. Top with lemon zest, oven roasted tomatoes, basil leaves and Parmesan cheese.
  6. Serve warm or at room temperature.

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In Stock

Extra Virgin Olive Oil
Extra Virgin Olive Oil Item: 551011 $9.95 Sale $5.98


available to purchase April 26, 2014.

Artichoke Pesto
Artichoke Pesto Item: 573933 $7.95