Bruschetta makes a delicious lunch or a lovely starter when you have friends around. If you have the ingredients in your refrigerator, it’s quite easy to make and will only take about 15 minutes from start to finish (which includes making the pesto from scratch).
Basil and Cashew Pesto
* I have previously shared this pesto recipe, but this version is tweaked to make a smaller amount.
1 cup of fresh basil leaves
1/3 cup of freshly grated parmesan cheese
1/3 cup of cashews
½ teaspoon of crushed garlic (or ½ a clove of garlic)
Olive Oil (approximately 2-3 tablespoons)
Pinch of Salt
Method:
Place all of these ingredients (except the olive oil) in your food processor and pulse until it’s all blitzed.
Add a little of the olive oil and pulse. Add a little more olive oil and pulse again.
Continue adding olive oil until happy with the consistency.
Bruschetta
2 slices of toasted Pane di Casa (I use the Bakers Delight brand)
1 medium tomato
¼ of a small red onion
Balsamic vinegar
Olive Oil
Fresh Parmesan Cheese
Method:
Dice the tomato and finely chop the red onion.
Mix these in a medium bowl with a splash of balsamic vinegar and olive oil.
Spread a layer of pesto onto the toasted bread.
Add the tomato/onion mixture.
Top with some fresh Parmesan cheese.
Enjoy!
Basil and Cashew Pesto
* I have previously shared this pesto recipe, but this version is tweaked to make a smaller amount.
1 cup of fresh basil leaves
1/3 cup of freshly grated parmesan cheese
1/3 cup of cashews
½ teaspoon of crushed garlic (or ½ a clove of garlic)
Olive Oil (approximately 2-3 tablespoons)
Pinch of Salt
Method:
Place all of these ingredients (except the olive oil) in your food processor and pulse until it’s all blitzed.
Add a little of the olive oil and pulse. Add a little more olive oil and pulse again.
Continue adding olive oil until happy with the consistency.
~ This recipe makes enough pesto for at least 8 - 10 slices of bread ~
I bought this “Budgie” dish recently at Target during their Clearance Sale.
It is my latest favourite dish.
Bruschetta
2 slices of toasted Pane di Casa (I use the Bakers Delight brand)
1 medium tomato
¼ of a small red onion
Balsamic vinegar
Olive Oil
Fresh Parmesan Cheese
Method:
Dice the tomato and finely chop the red onion.
Mix these in a medium bowl with a splash of balsamic vinegar and olive oil.
Spread a layer of pesto onto the toasted bread.
Add the tomato/onion mixture.
Top with some fresh Parmesan cheese.
Enjoy!
This looks really delicious - I haven't made my own pesto before but will have to give it a try soon!
ReplyDeleteI hope you like it. Pesto made fresh tastes sooooo much better... well I think so anyways :)
DeleteSounds delicious, I'm going to give it a try.
ReplyDeleteYum, looks delicious, thank you for linking up x
ReplyDeleteThis looks so delicous I love bruschetta with fresh basil and tomatoes, its the best combo :D Saying hi I saw your post on the Nuffnang fb pg
ReplyDelete