Easiest Way to Create Original Pesto Salsa Bruschetta

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Pesto Salsa Bruschetta. Spread the green pesto evenly over the bread; place on a baking tray. Spoon the tomato mixture on each slice and sprinkle with Parmesan cheese. For the salsa verde: In the bowl of a food processor, pulse together the kale and garlic until roughly chopped.

Pesto Salsa Bruschetta Elki's Asparagus Pesto, however, is a nut-free pesto that blends succulent, sun-ripened asparagus with salty, nutty Grana Padano cheese and a special blend of spices for a pesto spread that brings a lighter spin to this Mediterranean-inspired treat. Arrange bread slices on an ungreased baking sheet. Spread with pesto; top with tomatoes and cheese. You can have Pesto Salsa Bruschetta using 6 ingredients and 3 steps. Here you go how you cook it.

Ingredients of Pesto Salsa Bruschetta

  1. Prepare 1 of whole wheat french baguette.
  2. You need 1/4 of th cup pesto.
  3. You need 1/8 of th cup tomato salsa.
  4. It’s 1/2 cup of blanched broccoli.
  5. Prepare 1/8 tsp of black pepper.
  6. You need 2 tbsp of extra virgin olive oil.

In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. I used the classic basil pesto pot however this recipe would work well with their sun-dried tomato and fiery chilli pesto pots too (the decision is yours!). These bruschetta slices make an ideal healthy lunch, snack, starter or evening nibble and (trust me) they taste even better in the sunshine with a class of vino!

Pesto Salsa Bruschetta Instructions

  1. Cut the whole wheat french baguette into medium thick slices and lightly toast them on tawa or oven..
  2. Drizzle some extra virgin olive oil over the toasted bread and keep them aside..
  3. Mix the blanched broccoli with pesto & add black pepper to it & place it on half side of the baguette slice, and top the rest half with salsa. Serve with tea/coffee..

For the salsa: In the bowl of a food processor, pulse together the kale and garlic until coarsely chopped. Add the salt, capers, anchovy paste, mustard, and vinegar, and pulse once or twice more. Set aside to let the flavors marry. For the bruschetta: Preheat a grill pan over high heat. Cook time will vary based on pasta used.

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