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Heirloom Tomato and Pesto Swirl Bruschetta

Makes 8


  • 8 thick slices rye bread
  • 1 x 200g tub Paradise Beach Pesto Swirl Dip
  • 250g mixed coloured tomatoes, cut into bite sized pieces
  • 1 tablespoon baby basil leaves
  • salt and freshly ground black pepper, to taste
  • extra virgin olive oil, for drizzling
Download Recipe (PDF)


  1. 1. Lightly char-grill or toast rye bread, spread with dip and arrange on a serving platter.
  2. 2. Top each bruschetta with tomatoes, basil, season to taste and drizzle with olive oil.

Tips / Handy Hints

Preparation Time: 15 minutes Tip: Use large slices of bread to serve this as a light lunch or halve the slices of bread for smaller canape style bruschetta.


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