Pesto Polenta Bites with Tomato Bruschetta
Ingredients
The polenta
-
2
tablespoons
olive oil
-
1
roll
ready made polenta, cut into ½” slices
-
⅓
cup
fresh basil pesto
The tomato bruschetta
-
1
pint
champagne tomatoes, diced
-
1
clove
garlic, minced
-
¼
cup
fresh basil, chiffoned
-
1
tablespoon
balsamic vinegar
-
1
tablespoon
olive oil
-
to taste
salt & pepper
Instructions
- Preheat the broiler to HIGH.
- In a bowl, combine tomatoes, garlic, basil, balsamic vinegar, olive oil, salt, and pepper; toss and set aside.
- Brush both sides of the polenta discs with olive oil and place on a greased baking sheet.
- Broil the polenta for 7-10 minutes until slightly browned.
- Remove from the oven and spread ½ teaspoon of pesto on each polenta disc.
- Top with the fresh tomato bruschetta and serve.
Nutrition Facts (estimated)
Servings
10-15 bites
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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