Healthy Bruschetta with Pesto, Tomato & Feta

Healthy Bruschetta with Pesto, Tomato & Feta

Hello! So with Spring finally here in the UK (and what appears to be Summer right around the corner!) I am definitely in the mood for some new fresh lunch and snack ideas and I couldn’t wait to share this one with you!


This is my healthy version of bruschetta (not to say that regular bruschetta is unhealthy as it isn’t!), with more fibre and more nutrients thanks to the wholemeal bread, tomatoes, pesto and basil leaves.


For the pesto, I used a new product which I am SURE you will be excited to hear about it you’re someone like me who opens a jar of pesto, uses up to half of it then leaves it in the fridge, forgets about it and has to throw it out!! I absolutely hate food waste which is why I was thrilled to hear that Sacla’ have produced some mini pesto pots; perfect for 1 or 2 people at a time! I used the classic basil pesto pot however this recipe would work well with their sun-dried tomato and fiery chilli pesto pots too (the decision is yours!).



These bruschetta slices make an ideal healthy lunch, snack, starter or evening nibble and (trust me) they taste even better in the sunshine with a class of vino!



Do let me know if you make them too; I would love to see a picture on social media so please do tag me in (I’m @nicsnutrition) if you make them at home! You can get the Sacla pots from most supermarkets or on their website.


Bruschetta with Pesto, Tomato & Feta


  • 4 slices of Ciabatta - I used two wholemeal ciabattas cut in half*
  • 2 pots or 4 tbsp of Sacla' Classic Basil Pesto
  • Olive Oil - I used it in a spray bottle
  • Feta or Gorgonzola cheese
  • Fresh Red & Yellow Tomatoes, quartered
  • Fresh Basil leaves, to serve
  • 6 Sacla' Sun-Dried Tomato Strips


  1. Lightly brush or spray one side of the bread with olive oil and grill until golden (2-3 minutes)
  2. Spread the Pesto across the same side of the ciabatta 
  3. Add pieces of cheese, broken up with your fingers for a more 'rustic' look
  4. Grill for 2-3 minutes until the cheese has melted or warmed
  5. Top with the sun-dried tomatoes, fresh tomatoes and basil leaves
  6. Serve with a drizzle or spray of olive oil
  7. Enjoy!


*The ciabatta rolls that I used happened to be gluten-free


*I was gifted samples of the pesto to try and wrote this blog post in collaboration with Salca’ however all words are my own and are 100% honest. The recipe was adapted for my audience by me. Please read my disclaimer page for more information.

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