Tasty Bruschetta: my joker dish!
They are a triumph of flavors: toasted bread, enriched with the creaminess of the fragrant pesto made with Always Fresh Basil
It’s 100% Italian and perfect for this recipe: fragrant, intense, and capable of giving that magical touch that makes the difference!
Then I add oven-roasted cherry tomatoes, seasoned with salt, pepper, and extra virgin olive oil, and to top it all off, crumbled feta, which gives savoriness and contrast.
A clever appetizer, super quick and easy to make: just a touch of imagination and, in a few minutes, you’ll serve a colorful, fragrant dish full of taste! If you try the recipe let me know here in the comments, remember to follow me on my pages Facebook and Instagram. A big kiss, Chicca!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop, Grill
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 248.12 (Kcal)
- Carbohydrates 29.56 (g) of which sugars 5.47 (g)
- Proteins 8.88 (g)
- Fat 10.58 (g) of which saturated 3.38 (g)of which unsaturated 4.10 (g)
- Fibers 2.27 (g)
- Sodium 515.21 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 bread
- 1/4 cup basil (Always fresh)
- 2 tbsp grated Parmesan
- 4 oz feta
- 2 tbsp pine nuts
- 9 oz cherry tomatoes
- to taste extra virgin olive oil
- to taste garlic
- to taste pepper
Steps
Slice the bread, grease a pan with a little olive oil, and toast it on both sides.
In the meantime, place the cherry tomatoes in a bowl and season them with salt, pepper, a clove of garlic, and extra virgin olive oil. Cook them in a static oven or air fryer for about 20 minutes at 356°F.
To make the pesto: wash and dry the basil leaves well, then place them in a tall glass. Add the pine nuts, Parmesan, a pinch of salt, and extra virgin olive oil. Blend until you obtain a smooth and fluid sauce.
At this point, take the toasted bread and top it with the pesto, roasted cherry tomatoes, and crumbled feta. Finish with some fresh basil leaves for decoration and a drizzle of oil.
Storage and Variations for Tasty Bruschetta
They can be stored in the refrigerator in an airtight container until the next day. For the basil pesto, if you don’t like pine nuts, you can replace them with almonds. Instead of Feta, you can also use stracciatella or toast the bread with some smoked cheese and then add the rest of the ingredients.
