Cheesey Bruschetta Pesto Toasts

Lunch, Snack

I’m not the biggest eater of bread but when I am going to eat some, my general rules are homemade or else locally produced sourdough. Sourdough is possibly the purest bread of all with only three ingredients (water, flour & time). If you fancy making your own, I would recommend trying Riot Rye‘s foolproof method, time & patience is required but you will be well rewarded for your efforts I promise! Bruschetta is a great option when in a hurry or simply have very little in the fridge. The pesto should last for 1-2 weeks in a jar in the fridge. Simply add your favourite toppings & enjoy!

 Coriander Pesto:

  • 50g cashews
  • 50g walnuts
  • 100ml olive oil
  • 2 cloves garlic
  • 50g coriander include the stalks
  • 25g parmesan
  • 1 tbsp fresh lemon juice

Bruschetta:

  • 2 slices fresh sourdough bread
  • 4 tbsp cottage cheese
  • toppings of your choice: sliced cherry tomatoes, olives, sauteed mushrooms with butter & garlic, parma ham, smoked salmon
  1. For the pesto: simply add all the ingredients with half the oil into a food processor and blitz until smooth. Add the remaining oil little by little until you get a suitable texture, taste as you go. 
  2. For the bruschetta: heat the grill, spread 1 tbsp of pesto on each slice of bread and place under the grill until lightly toasted. Top with the cottage cheese & the toppings of choice. Return to the grill for 2-3 minutes.

 

2 thoughts on “Cheesey Bruschetta Pesto Toasts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s