Tomato Pesto Brushchetta-SK Khazana

This tangy pesto made with sundried tomatoes is another delicious avatar of pesto sauce This is a Sanjeev Kapoor exclusive recipe.

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Tomato Pesto Brushchetta-SK Khazana

Main Ingredients Brown bread slices, Sundried tomatoes
Cuisine Italian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Tomato Pesto Brushchetta-SK Khazana

  • 8 Brown bread slices toasted
  • 250 grams Sundried tomatoes soaked
  • 2 tablespoons Parmesan cheese grated
  • 2 tablespoons Pinenuts roasted
  • 5 Garlic cloves
  • to taste Salt
  • to taste Black pepper powder
  • 1 tablespoon Olive oil
  • For topping Fresh mozzarella cheese slices
  • For topping Fresh basil leaves


  1. Preheat oven to 180º C.
  2. To make tomato pesto, blend together drained sundried tomatoes, parmesan cheese, pinenuts, garlic, salt, pepper powder and olive oil to a smooth paste.
  3. Spread a spoonful of tomato pesto onto each bread slice and place them on a baking tray. Top each with 2 mozzarella slices and basil leaves.
  4. Put the tray in the preheated oven and bake for 5 minutes.
  5. Cut into triangles and serve hot.