- 1 ciabatta loaf (slices 2cm thick)
- 2 tablespoons olive oil
- 1 garlic clove, peeled and halved
- 5–6 tomatoes, deseeded and diced
- small bunch fresh basil leaves
- shavings parmesan cheese
For the pesto
- 150g sun-dried tomatoes in oil, drained
- 1 garlic clove, peeled
- small bunch fresh basil
- 2 tablespoons pine nuts
- 3 tablespoons olive oil
- 2 tablespoons freshly grated parmesan cheese
- to taste salt and black pepper
Feast your eyes on the finest bruschette with sun-dried tomato pesto! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
First make the pesto. Place the sun-dried tomatoes, garlic, basil and pine nuts in a small food processor and blitz until you have a rough paste.
Add the olive oil and Parmesan and blitz again until smooth. Season and set to one side.
To make the bruschette, heat a griddle pan over a high heat. Brush the ciabatta slices with a little olive oil, then pop them on the griddle for one to two minutes until charred on both sides. Remove from the pan and rub one side of each slice with the cut side of the garlic.
Spread a little of the pesto on each bruschetta, then scatter with a few of the diced tomatoes.
Serve topped with a few basil leaves and Parmesan shavings.
Once you’re done, simply sit back and enjoy your bruschette with sun-dried tomato pesto and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.