Bruschetta – two ways | My Perfect Recipe

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

⅛ 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

⅛ cup Parmesan cheese

2 Garlic cloves

¼ cup Extra virgin olive oil

30 g Raw pine nuts or almonds or walnuts

Method

Bread

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

Finely chop the tomatoes and tear the basil into small pieces.

Mix all the ingredients together, let it rest for 10 minutes in the fridge, top it on the toasted bread and serve.

Pesto tomatoes

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

Take all the ingredients together and blend in a food processor. Adjust salt as per taste use as required.

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

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Bruschetta – two ways