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Basil Pesto Bread Rounds

Basil Pesto Bread Rounds Recipe


A very easy and versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks, or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!


  • 1 (1 pound) loaf French baguette
  • ⅔ cup mayonnaise
  • ⅓ cup basil pesto
  • 2 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese
  • salt to taste


  1. Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
  2. Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
  3. Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

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Nutritional Information

Basil Pesto Bread Rounds

Servings Per Recipe: 8
Calories: 375.4
% Daily Value *
protein: 22 %
carbohydrates: 11 %
exchange other carbs:
dietary fiber: 7 %
fat: 34 %
saturated fat: 24 %
cholesterol: 5 %
vitamin a iu: 4 %
niacin equivalents: 34 %
vitamin b6: 12 %
vitamin c: 2 %
folate: 22 %
calcium: 17 %
iron: 14 %
magnesium: 9 %
potassium: 3 %
sodium: 26 %
thiamin: 30 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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