Grilled Tomato Ricotta Pesto Vegetable Bruschetta

Classic Pesto
  • 1/4 cup Filippo Berio Classic Pesto
  • 1/4 cup Filippo Berio Olive Oil
  • 8 thick slices crusty bread day old is fine
  • 1 zucchini squash small, sliced
  • 1 yellow summer squash small, sliced
  • 1/2 sweet red pepper sliced
  • 1/2 Vidalia onion sliced
  • 4 oz mushrooms sliced
  • 1 jar Filippo Berio Tomato & Ricotta Pesto
      • Preheat your grill to med-high. Approximately 400 – 450 degrees. A wood fire grill will add a nice smokiness, but any grill will do.
      • Mix the Classic Pesto and olive oil together.
      • Baste the bread slices lightly with the pesto oil mixture and set aside.
      • Dump the vegetables onto two large crossed sheets of foil. Wrap up the vegetables loosely in the foil and poke 2-3 small holes in bottom to drain juices.
      • Place foil wrapped vegetables on grill. Unwrap after 5-7 minutes. Toss around on foil and leave open to finish grilling. They are done when soft and a little caramelization has started. Remove from grill and set aside.
      • Place the bread slices on grill. Turn frequently, and be watchful of burning. When bread is crispy and light to medium browned they are done.
      • Spread Tomato & Ricotta Pesto on slices. One jar covers approximately 8 slices. Bread size will effect coverage.
      • Top each off with the grilled vegetables and serve

      Credit: Mom Foodie

    Prep Time

    15 min

    Cook Time

    15 min

    Total Time

    30 min






    Appetizers & Snacks

    Ingredient: Vegetables

    Cooking Method: Grill

    World Cuisine: Italian

    Product: Classic Pesto


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