Bruschette con pesto di pomodori secchi
Bruschette with Sun-dried Tomato Pesto

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my bruschette with sun-dried tomato pesto for you to enjoy.

Bruschette are eaten all over Italy, and we all know and love the traditional tomato-based recipe. I, for one, certainly grew up on it. This version just adds a little twist to the classic dish and is perfect for entertaining.

TwitterFacebook

4

Serves

13

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes, Quick Dishes

Type

Ingredients

  • 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

Weight Converter

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.

Previous Recipe

Italian Beans with Rosemary on Garlic Toasts

View Recipe

Next Recipe

Onion, Tomato and Pancetta Soup

View Recipe

Discuss This Recipe

Gino's Books View All

More RecipesGet Inspired

Pizza spessa con acciughe, olive e capperiDeep Pan Pizza With Anchovy, Olive & Caper Topping

Sicily is the original home of the deep-pan pizza. A popular dish, it is usually cooked in large rectangular tins and sold by the weight. Pizzas in Sicily vary according to the region, with each area having its own recipes and traditions, and this type (known in Sicily as sfinciuni) originated in western Sicily, in the province of Palermo. I absolutely love the combination of anchovies,...

10

Serves

11

Ingredients
View Recipe

Torta di Pane al CioccolatoChocolate and Rum Bread & Butter Pudding

To tell you the truth I am such a big fan of bread and butter pudding that I had to create my own version of this great dish. The rum with the chocolate is absolutely divine and with a pinch of cinnamon, it's a marriage made in heaven. My only tip for this recipe is to make sure that it rests into the fridge for at least six hours before cooking – this will give you a fantastic soufflé effect when...

6

Serves

9

Ingredients

Chocolate

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Pasta e fagioliHearty Bean Stew with Pasta

This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the...

4

Serves

13

Ingredients
View Recipe

Spiedini di AgnelloSkewered Marinated Lamb with Rosemary & Mint

Often people have this misconception that you can only make meat skewers in the summer and cooked on a BBQ – this is not the case.  Make sure once the skewers are ready to be cooked that your griddle pan is very very hot to enable the meat not to get stuck to the pan.  Use sirloin steak if you prefer and if you don’t like mushrooms substitute it with shallot onions.

2

Serves

8

Ingredients

Lamb

Main Ingredient
View Recipe

Spaghettini alle cozze, pomodorini e vino biancoSpaghettini with Mussels, Cherry Tomatoes & White Wine

I love recipes that require just a few good-quality ingredients and are simple to make yet really have the ‘wow factor’, such as this pasta dish with mussels. You don’t have to use the bottarga - the dish stands alone without it - but a Sardinian cook would almost certainly grate it over the top of the finished dish.

4

Serves

10

Ingredients

Seafood

Main Ingredient
View Recipe