Pesto and White Bean Bruschetta
This fresh spring-inspired meal was featured in 2019, but we wanted to bring it back with a shortcut of store-bought pesto.
Smarts: If you prefer to make your own pesto, you'll need a small amount tonight and a larger amount for Wednesday's meal. Be sure to make enough for both nights.
- Asparagus - 10 oz, trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- Tomatoes, any type - 12 oz, diced
- Baguette - 1, sliced (sub any type of bakery-style bread)
- Beans, cannellini (14 oz / 397 g) - 1 can, drained and rinsed (sub any white beans)
- Oil, olive - 2 Tbsp
- Garlic - 2 cloves, peeled
- Basil pesto, store-bought - 3 Tbsp
- Heat oven to 425F / 218C.
- Spread asparagus out on a sheet pan and toss with cooking oil. Season with some salt and pepper. Roast until asparagus is tender, 12 to 15 minutes (depending on thickness of spears).
- Spread baguette slices out on a second sheet pan. Brush the tops with olive oil. Peel garlic cloves and rub the top of each baguette slice with garlic (this will give the bread a subtle garlic flavor). Transfer baguette to oven and roast until golden brown, 5 to 7 minutes.
- While baguette is toasting, combine pesto with tomatoes and beans. Season with some salt and pepper.
- Squeeze lemon juice over asparagus.
- Spoon bean and tomato topping over baguette slices. Serve with asparagus on the side. Enjoy!
I don't like basil pesto, so we used a red pesto instead - still delicious! Let the bread in about a minute too long so it was a little burnt on the bottom, but otherwise ok. Didn't think this would be enough so added cut fruit, but we would have been satisfied without it.0 Helpful
Loved this! So easy and fast to put together, but looked so fancy!0 Helpful
This meal was simple and delicious!0 Helpful
Loved the pesto butter! Easy and delicious meal. Next time I would season the cod (salmon free household) with something more to add flavor because it seemed to be a little bland.0 Helpful
Delicious and easy.0 Helpful
We felt the pesto butter was a bit rich with the fatty fish, but delicious on the asparagus and orzo (used orzo instead of couscous)0 Helpful