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Bruschetta – two ways

Yields1 Serving

Ingredients
Bread
 Sour dough bread(4 slices)
 2 Garlic cloves
Classic tomatoes
 250 g Fresh red tomatoes(best variety you could get your hands on)
 2 tbsp Olive oil
 2 tbsp Balsamic vinegar(optional)
 ¼ tsp Salt
 8 Fresh basil
  tsp Black pepper
Tomatoes in pesto
 250 g Fresh red tomatoes(best variety you could get your hands on)
 2 tbsp Pesto sauce
 Salt(to taste)
 Pepper(to taste)
Pesto
 45 g Basil
 45 g Baby spinach
  cup Parmesan cheese
 2 Garlic cloves
 ¼ cup Extra virgin olive oil
 30 g Raw 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

Nutrition Facts

0 servings

Serving size