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This Bite-Sized Bruschetta Might Be Super Simple, But It’s a Total Crowd-Pleaser

From crunchy base to herbaceous tomato topping, this appetizer is perfect for every gathering or get-together – and it’s easy to throw together.

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Bruschetta is a classic, and it’s a spring and summertime staple. A traditional antipasto from Italy, it’s a two- or three-bite appetizer that’s as satisfying as it is delicious. Made with summer’s freshest, juiciest tomatoes tossed in olive oil and seasoned with homegrown basil on a bed of garlic-rubbed crispy toast, it’s the perfect combination of textures, flavors and good-for-you foods. 

And when you’re looking for foods that’ll satisfy all your guests, bruschetta is a fantastic go-to. I mean, who doesn’t love a single-serve appetizer that’s like a little flavor bomb?

We’re making it even easier to serve up a perfect plate of bruschetta at your next barbecue, dinner party or summer afternoon spent outdoors. But we’re changing things up – our Pesto Bruschetta Bites take all of the components of a classic bruschetta and make them extra flavorful and smaller in size. Oh, and they’re Paleo-approved and gluten-free!

Instead of serving our version of bruschetta on slices of toast, we’ve got a quick and easy homemade cracker as the base. This gluten-free, Paleo and clean cracker delivers all the same crunch, but it takes this app from a multi-bite snack to a tiny bite-sized treat. Never made your own crackers before? It’s super easy, and it only takes 20 minutes in the oven (and a trust cookie cutter) to create perfectly crispy crackers. Once you master the crackers, you can double the recipe and use your extras with dips like our Sweet Pea Ricotta Spread or No-Fuss Creamy Poblano Dip.

Plus, instead of just tomatoes, olive oil and a little seasoning, we’re amping up the tastiness with a dollop of pesto atop each cracker. Then, finish it all off with a hint of balsamic vinegar in the mix, for a little added complexity.

Now that’s an appetizer that’s going to disappear fast when you set it out for guests!

Pesto Bruschetta Bites


  • 1 cup cassava flour
  • 1 tsp Italian seasoning
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 7 tbsp water
  • 4 tbsp extra-virgin olive oil, divided
  • Coarse sea salt, for sprinkling
  • 2 pints cherry tomatoes, halved or quartered
  • 1 garlic, minced or finely grated
  • ½ cup thinly sliced basil
  • 1 tbsp balsamic vinegar
  • ⅔ cup prepared pesto


  1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. In a large bowl whisk together the flour, seasoning, salt, and pepper. Add the water and 3 tablespoons of the olive oil. Mix to form a dough. Knead in the bowl several times. Gather the dough into a ball. Place between 2 sheets of parchment paper and roll out to about 1/8-inch thick. Cut out cracker shapes using a 2-1/2 inch round cookie cutter. Place the crackers on the baking sheets. (They can be placed close together as the crackers do not spread.) Re-roll the scraps of dough until all of it has been used. Sprinkle with coarse salt.
  3. Bake for 20 minutes, rotating the pans once halfway through, until crisp and lightly browned. Cool completely on the baking sheets. (Crackers can be stored in an airtight container at room temperature.)
  4. In a medium bowl combine the tomatoes, garlic, basil, vinegar, and remaining 1 tablespoon olive oil. Spread pesto on the crackers and top with the tomato mixture. Serve right away.

Recipe courtesy of Paleo Magazine