Bruschette with Sun-Dried Tomato Pesto
Bruschetta are eaten all over Italy, and we all know and love the traditional tomato-based recipe – I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.
Serves 4 as a starter
1 Ciabatta Loaf, cut into slices 2cm thick
2 tablespoons olive oil
1 garlic glove, peeled and halved
5-6 tomatoes, deseeded and diced
Fresh basil leaves and parmesan cheese shavings to garnish
For the pesto
150g sun-dried tomatoes in oil, drained
1 garlic glove, peeled
Small bunch of fresh basil
2 tablespoons pine nuts
3 tablespoons olive oil
2 tablespoons freshly grated parmesan cheese
Salt and black pepper to taste
How to make Bruschette with Sun-Dried Tomato Pesto
First make the pesto. Place the sun-dried tomatoes, garlic, basil and pine nuts in a small food processor and blitz until you have a rough paste. Add the olive oil and Parmesan and blitz again until smooth. Season and set to one side.
To make the bruschetta, heat a griddle pan over a high heat. Brush the ciabatta slices with a little olive oil, then pop them on the griddle for 1-2 minutes until charred on both sides. Remove from the pan and rub one side of each slice with the cut side of the garlic.
Spread a little of the pesto on each bruschetta, then scatter with a few of the diced tomatoes.
Serve topped with a few basil leaves and Parmesan shavings.
Bruschetta, Indian Style
Bruschetta American Style
Read more about the American bruschetta recipe here.