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Bruschetta and Fresh Pesto

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Bruschetta and Fresh Pesto

  • Author: Nakasero
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20
  • Yield: serves 8 1x

Description

What better way to enjoy beautiful, fresh, juicy seasonal tomatoes!   This has got to be one of my favourite summertime snacks


Ingredients

Scale

Bruschetta:

  •  6 ripe tomatoes, diced
  • 1 small red onion, diced
  • 68 fresh basil leaves, torn
  • 3 tbsp olive oil
  • 1/2 tsp oregano
  • 2 tbsp Nakasero Giardiniera plus brine
  • 2 balls fresh mozzarella, sliced (optional)
  • Loaf of ciabatta bread

Pesto:

  •  3 cups fresh basil leaves
  • 50g cup grated Parmesan or Pecorino
  • 120ml  cup olive oil
  • 60g pine nuts
  • 3 garlic cloves, crushed
  • 1/4 tsp salt, more to taste
  •  Ground black pepper, to taste

Instructions

  • In a bowl carefully combine the diced tomatoes, onion, oregano, torn basil leaves, salt, 1-2 tbsp of Nakasero Giardiniera with 2 tbsp of the brine and 1 tbsp of olive oil.
  • Cut ciabatta bread into thick slices, approx 8.
  • Lightly toast both sides of your Ciabatta bread.
  • To make your pesto:
    • In a food processor blend the basil, pine nuts, garlic and cheese.
    • With the processor runs slowly stream in the olive oil.
    •  Stir in salt and black pepper to taste.
  • Place the sliced mozzarella on toasted ciabatta slices.
  • Spread the Pesto on top of the mozzarella.
  • Generously top the bread with the bruschetta mixture.
  • Send us a snap of your creation, and enjoy!

Keywords: Bruschetta, pesto, tomato, basil