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Cream cheese and pesto toast and basil flowers

Cream cheese and pesto bruschetta with fresh basil flowers

A crispy bruschetta topped with cream cheese, pesto and pan fried tomato is a great starter and always such a breakfast winner.
Course Appetizer, Breakfast, Snack, Starter, Tea Time
Cuisine Mediterranean, Ramona's Cuisine
Keyword best breakfast, bruschetta, homemade pesto sauce, lunch, pest sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 160kcal


  • pan
  • chopping board
  • knife


  • 3 tbsp pesto sauce homemade
  • 8 slices nice and crusty bruschetta or 4 slices of wholemeal bread (I used both)
  • 4 tbsp cream cheese any that you like *
  • 2 tomatoes cut into quarters or 8 cherry tomatoes halved
  • 2 tsp olive oil
  • Fresh Basil flowers or basil leaves to garnish
  • 2 tbsp pine nuts or sunflower seeds toasted optional


  • Wash and cut each tomato into quarters. Place in a pan with a tiny drizzle of olive oil. Allow to cook covered on medium heat for 1 min. Turn the tomatoes and cook for 1 min on each side. Drizzle more oil if you find it necessary. Cook until the tomatoes begin to soften but don’t over cook them. Once ready, set aside.
  • Toast the bread in toaster or oven if you are making more than two people.
  • Spread the creme cheese equally between the slices.
  • Add a layer of pesto sauce over the creme cheese topped by 2 pieces of tomatoes.
  • Garnish with some freshly chopped basil leaves or some basil flowers, some lightly toasted pinenuts or simply some toasted sunflower seeds. Enjoy


Please click here for a super nice and easy to make classic and creamy Genovese pesto sauce ideal for this delicious recipe.
For the creme cheese I normally use Philadelphia light or original but a nice creamy Greek style yoghurt is also very nice.
Whenever I make my pesto sauce I always make some extra and keep it in an airtight jar in the fridge - it can last for a good few days. You could freeze it too but I personally don’t like that. I love it fresh, fresh fresh.
My love for pesto sauce originates a good while back and I love it because it is super delicious, healthy and soo versatile since it can be served with so many dishes, in so many ways and at any time in the day. I mean it. Throw a poached egg on and ... oh, la la! Perfect breakfast or even lunch, right?
Kids and hubby love this recipe and unanimously said to make it again and again but also said I should put it up on Ramona’s Cuisine, so it is now fully accredited ;-). I obeyed as always and listened to their wishes, so here it is.
Oh, but they is so right though , this cream cheese and pesto with those beautifully pan cooked tomatoes served on a nice and crispy toasted homemade bread or a sourdough is .... ahh ?? just pure perfection.
I am so sure you will throughly enjoy this simple but yet so pestolicious recipe!
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Calories: 160kcal | Carbohydrates: 5g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 163mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg