Another one of my favourites- the classic tomato bruschetta. Bruschetta is a classic Italian antipasto (starter) consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans or cheese.
My favourite is the classic topping of tomatoes. Tomatoes done two ways- one tomatoes mixed with olive oil, balsamic vinegar and fresh basil and the other tomatoes mixed with pesto and topped on a slice of sour dough bread. It is my favourite.Will surely become yours too. It is fresh, it is filling and it is sumptuous. Italian food has one of the best dishes in their cuisines and I am sure you couldn't agree more.
250gFresh red tomatoes(best variety you could get your hands on)
2tbspOlive oil
2tbspBalsamic vinegar(optional)
¼tspSalt
8Fresh basil
⅛tspBlack pepper
Tomatoes in pesto
250gFresh red tomatoes(best variety you could get your hands on)
2tbspPesto sauce
Salt(to taste)
Pepper(to taste)
Pesto
45gBasil
45gBaby spinach
⅛cupParmesan cheese
2Garlic cloves
¼cupExtra virgin olive oil
30gRaw pine nuts or almonds or walnuts
Method
Bread
1
Toast 4 slices of sour dough bread.
Rub it with garlic cloves on one side. ( this is completely optional , i always skip this step as it does not do much for me)
Classic tomatoes
2
Finely chop the tomatoes and tear the basil into small pieces.
3
Mix all the ingredients together, let it rest for 10 minutes in the fridge, top it on the toasted bread and serve.
Pesto tomatoes
4
Chop the tomatoes and mix the pesto sauce which you have prepared. Season with salt and pepper if required.
Let this rest in the fridge for 10 minutes, top it on toasted bread and serve.
Pesto
5
Take all the ingredients together and blend in a food processor. Adjust salt as per taste use as required.
6
P.S.
Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto.
Pesto is a very versatile sauce, you can make it with just basil or a combination of basil, coriander, spinach, kale. You can even make it with sun dried tomatoes. The ground is yours for you to play as you wish. But the basic ingredients are:
Base( leaves or sun dried tomaotoes)
Garlic
Parmesan cheese
Extra virgin olive oil
Nuts
Salt
Pepper
Ingredients
Ingredients
Bread
Sour dough bread(4 slices)
2Garlic cloves
Classic tomatoes
250gFresh red tomatoes(best variety you could get your hands on)
2tbspOlive oil
2tbspBalsamic vinegar(optional)
¼tspSalt
8Fresh basil
⅛tspBlack pepper
Tomatoes in pesto
250gFresh red tomatoes(best variety you could get your hands on)
2tbspPesto sauce
Salt(to taste)
Pepper(to taste)
Pesto
45gBasil
45gBaby spinach
⅛cupParmesan cheese
2Garlic cloves
¼cupExtra virgin olive oil
30gRaw pine nuts or almonds or walnuts
Directions
Method
Bread
1
Toast 4 slices of sour dough bread.
Rub it with garlic cloves on one side. ( this is completely optional , i always skip this step as it does not do much for me)
Classic tomatoes
2
Finely chop the tomatoes and tear the basil into small pieces.
3
Mix all the ingredients together, let it rest for 10 minutes in the fridge, top it on the toasted bread and serve.
Pesto tomatoes
4
Chop the tomatoes and mix the pesto sauce which you have prepared. Season with salt and pepper if required.
Let this rest in the fridge for 10 minutes, top it on toasted bread and serve.
Pesto
5
Take all the ingredients together and blend in a food processor. Adjust salt as per taste use as required.
6
P.S.
Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto.
Pesto is a very versatile sauce, you can make it with just basil or a combination of basil, coriander, spinach, kale. You can even make it with sun dried tomatoes. The ground is yours for you to play as you wish. But the basic ingredients are:
Base( leaves or sun dried tomaotoes)
Garlic
Parmesan cheese
Extra virgin olive oil
Nuts
Salt
Pepper
