Assortment of bruschetta – fresh tomato topping, pesto and a black olive spread!
Bruschetta – Three ways
Prep time
20
minutesCooking time
10
minutesIngredients
- FOR THE CLASSIC FRESH TOMATO TOPPING
3 tomatoes – chopped
4 cloves of garlic – chopped
3 tbsp olive oil
1/2 tsp fresh pepper
1/2 tsp salt
1 tbsp chopped fresh basil
1/2 tsp balsamic vinegar (optional)
- FOR THE PESTO
1/2 cup fresh basil leaves
2 tbsp parmesan cheese
3 tbsp olive oil
2 tbsp toasted pine nuts / cashew nuts
1/2 tsp salt
2 cloves of garlic
- FOR THE TAPENADE (BLACK OLIVE SPREAD)
1/4 cup black olives – pitted
3 cloves of garlic
4 tbsp olive oil
1/2 tsp salt
Squeeze of lemon juice
- BREAD
1 Baguette
Olive oil to spread (optional)
Directions
- TOMATO TOPPING
- In a bowl, toss in the chopped tomatoes and garlic. Dress with olive oil and balsamic vinegar. Give it a good mix until the tomatoes are fully coated. Season with salt and pepper. Garnish with basil and set aside.
- PESTO
- In a blender, add in the basil, pine nuts/cashew nuts, olive oil, garlic and parmesan cheese. Blend until smooth. You can thin it out slightly with a touch of water. Season with salt and set aside.
- TAPENADE (OLIVE SPREAD)
- Add the chopped olives, garlic and olive oil to a blender. Blend until it resembles a thick paste. Season with salt and a squeeze of lemon juice.
- FOR THE BREAD
- Slice the baguette to around 1/2-inch. Toast the baguette in a 150°C oven or on a pan until it starts getting slightly brown on the edges.
- Using a brush, spread olive oil on the slices of bread. Top it with tomato/pesto/tapenade. Enjoy your assortment of bruschetta!
