This Turkey a la Bruschetta takes its name from the topping on of the famous Italian appetizer. It can be made with chicken, however, turkey breast is our favorite protein to use for this dish. The combination of fresh tomatoes, garlic, and balsamic vinegar touch all of your taste buds, and a drizzle of homemade pesto adds a beautifully sweet and herbal note. Enjoy!
Turkey a la Bruschetta
Prep time
Cook time
Total time
Author: Chef Eli
Recipe type: Main Course
Cuisine: Italian
Ingredients
- 2 lbs boneless skinless Turkey breast
- 1 lb grape tomatoes, halved
- 4 garlic cloves, thinly sliced
- ½ cup balsamic vinegar
- ¼ cup EVOO plus 2 tbsp
- 1 tbsp coarse kosher salt
- 1 tsp red pepper flakes
- Pesto drizzle:
- 1 cup fresh basil leaves
- 2 cloves garlic
- ¼ cup toasted pine nuts
- Zest from one lemon
- Juice from one lemon
- ⅓ cup EVOO
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 400 degrees F.
- Pound out turkey breasts so that each breast is about half inch thick.
- In a hot skillet, sear turkey breasts in 2 tbsp EVOO, approximately two minutes on each side so that they get some color. The breasts will not be completely cooked through.
- Assemble turkey breasts in a baking dish. Pour tomatoes, garlic, balsamic, EVOO, salt, and red pepper flakes on top of Turkey and bake for 25 to 30 minutes, or until turkey is completely cooked and tomatoes have wilted.
- In a food processor, blend basil, garlic, toasted pine nuts, lemon zest and juice, EVOO, salt, and pepper until it becomes a thick liquid consistency.
- Drizzle turkey with the pesto and serve. Enjoy!
Feel free to ask us any questions about any of our recipes! 
An innovative way to make turkey.