Bruschetta with pesto and sundried tomato

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)