Bruschette Con Pesto Di Pomodori Secchi



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.

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