Pesto Pita Bruschetta 2 Ways

Elevate your appetizer game with "Pesto Pita Bruschetta 2 Ways," a vibrant and versatile twist on a classic favorite. This easy-to-make recipe features crispy oven-baked pita wedges slathered in fragrant basil pesto and topped with two mouthwatering options: a juicy tomato-mozzarella pairing finished with fresh basil and balsamic glaze, and a savory roasted vegetable medley sprinkled with Parmesan cheese. Perfect for parties, weeknight snacks, or light lunches, this dish shines with its bold flavors, minimal prep time, and colorful presentation. Whether you prefer the bright tang of cherry tomatoes or the hearty richness of roasted eggplant, zucchini, and red bell pepper, this bruschetta recipe is guaranteed to impress. Plus, it’s ready in under 30 minutes and serves four, making it a delicious and crowd-pleasing option for any occasion.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 4 pieces Pita bread
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 0.5 teaspoons Salt
• 0.5 cups Basil pesto
• 1 cup Cherry tomatoes
• 8 pieces Fresh mozzarella balls
• 4 leaves Fresh basil leaves
• 1 cup Eggplant
• 1 cup Zucchini
• 1 cup Red bell pepper
• 0.5 teaspoons Dried oregano
• 0.25 cup Parmesan cheese
• 2 tablespoons Balsamic glaze

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice each pita into 6 triangular wedges. Arrange them in a single layer on a baking sheet.

Step 3

Brush the pita wedges with 2 tablespoons of olive oil. Sprinkle with garlic powder and 1/2 teaspoon of salt.

Step 4

Bake in the preheated oven for 6-8 minutes, or until crispy and golden. Remove from the oven and let cool.

Step 5

Prepare the tomato-mozzarella topping: Halve the cherry tomatoes and mozzarella balls. Mix them together in a bowl with 1 tablespoon of olive oil and a pinch of salt. Set aside.

Step 6

Prepare the roasted vegetable medley: Dice the eggplant, zucchini, and red bell pepper into small cubes. Toss in 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of dried oregano. Roast in the oven for 10 minutes or until tender. Let cool slightly.

Step 7

Spread a thin layer of basil pesto over each pita wedge.

Step 8

For the tomato-mozzarella bruschetta: Top half of the pita wedges with the tomato-mozzarella mixture. Garnish with torn fresh basil leaves and a drizzle of balsamic glaze.

Step 9

For the roasted vegetable bruschetta: Top the remaining pita wedges with the roasted vegetable medley. Sprinkle with grated Parmesan cheese.

Step 10

Serve immediately and enjoy the two distinct varieties of pesto pita bruschetta!

Nutrition Facts

Serving size	(1212.4g)

Amount per serving	% Daily Value*
Calories	2559.3

Total Fat 154.7g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 6.6g
Cholesterol 227.1mg	0%
Sodium 6242.4mg	0%
Total Carbohydrate 200.8g	0%
Dietary Fiber 23.1g	0%
Total Sugars 63.1g
Protein 98.2g	0%

Vitamin D 0IU	0%
Calcium 1927.2mg	0%
Iron 13.5mg	0%
Potassium 2493.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 15.2%

Carbs: 31.0%