Bruschetta Toasts with Wild Rocket Pesto
A quick and easy bruschetta recipe that’s great finger food for BBQ’s & entertaining! You can prepare the toppings beforehand; however bruschetta is best made immediately before serving. Although you can use a chopped tomato salsa, cherry tomato halves are better suited for finger food.
250g vine-ripened cherry tomatoes, fresh or oven grilled
1 tub of baby bocconcini, drained; or mozzarella
1 bunch fresh basil
Sea salt flakes & freshly ground pepper
Extra virgin olive oil
Arlingtons Wild Rocket Pesto 150g
Pitted kalamata olives
Oven roasted peppers
Persian fetta or goats fetta
Shaved pecorino or parmesan cheese
Try yellow cherry tomatoes for a colour variation
Low fat ricotta cheese or cottage cheese
Use Arlingtons Semi-dried Tomato Pesto or Roasted Capsicum Pesto
There are many different Bruchetta bases you can use:
-cut sourdough, toasted and drizzled with olive oil
-frenchstick slices, toasted with garlic butter
-crusty Italian bread ie. ciabatta
-puff pastry squares
1.Spread centre of bruchetta base with a Wild Rocket Pesto.
2. Top each slice with a slice of baby bocconcini.
3. Add a halved cherry tomato, fresh or oven grilled, on top.
4. Add a basil leaf on top, drizzle with olive oil, sprinkle with sea salt flakes and cracked pepper.
Tip: Bruchetta is best made immediately before serving.