University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Wednesday, 30 May 2012

Tomato and basil bruschetta

A delicious taste of Italy! Tomato and basil are the perfect match, and even better with a dash of balsamic vinegar, basil (green) pesto and a sprinkling of parmesan. These are a crowd-pleasing starter or side dish accompanying any Italian-style food, particularly a pasta dish. So easy to put together but such impressive flavours. Bruschetta is so versatile - you can top it with anything: garlic butter, caramelised onion and goats cheese, mozzarella and sun dried tomato, herby mushrooms etc etc. I served this with carbonara - the recipe is here!
Serves 2
- 1/2 baguette, sliced into eight (I used wholemeal)
- few dollops of green pesto
- large handful of cherry tomatoes, sliced or quartered
- few leaves of fresh basil, torn
- dash of balsamic vinegar
- small handful of parmesan, grated

1. Pre-heat the oven to gas mark 4 / 180 degrees. Place the tomatoes and fresh basil in a bowl and stir in some balsamic vinegar (the smell is amazing!)
2. Spread green pesto on each slice of bread, and place on a baking tray.
3. Spoon the tomato and basil mixture on each slice, grate some parmesan on top, if desired, and bake in the oven for 10-15 minutes or until the bread is crisp and hot to touch.

Enjoy :)

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