Bruschetta with pesto and sundried tomato
1 French bread or ciabatta
150 gr Parmesan cheese
2 garlic cloves
kitchen machine or blender
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© Janneke's Recipe pages - recipe baking your own bread, stuffed buns
How to prepare:
Cut the French bread or the ciabatta in slices of 1 cm. Toast on both sides golden brown. Soak the sun dried tomatoes in some (boiling) water.
Mash basil, pecan nuts, oil and garlic for the pesto in a kitchen machine or a blender to a smooth paste.
Cover the toast with the pesto-mixture.
Garnish with some strips sun-dried tomato and the grated Parmesan cheese.
(The pesto can be kept for 2 days under a thin layer of oil in the fridge. Some other pesto recipes you'll find here)
First published: April 12, 2003, Netherlands
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