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

More RecipesGet Inspired

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Tranci di pesce spada con patate saltate e gremolataSwordfish Steaks & Sautéed Potatoes with Gremolata

I cooked this dish overlooking the beach at Pescoluse, on the Puglian coast. It’s known as the Maldives of Salento and is a hidden paradise. I used swordfish, but tuna would work well too. Gremolata is a dressing of raw chopped garlic, parsley and lemon zest. It is usually sprinkled over meats, such as osso bucco or carpaccio, but it also makes a great garnish for grilled fish. Always make sure you...

4

Serves

11

Ingredients

Seafood

Main Ingredient
View Recipe

Involtini di melanzane ripieni di uva passa, capperi e nociRolled Aubergines With Raisins, Capers & Walnuts

Aubergines were introduced to the Mediterranean region by the Arabs in the Middle Ages and Sicilians use them a lot in their cooking. Stuffing sliced aubergines with cheese, breadcrumbs and other goodies is a particularly popular way of serving them. Feel free to be creative with your fillings – this recipe is not about precision. Choose the heaviest aubergines you can find and cut just before...

4

Serves

15

Ingredients

Vegetables

Main Ingredient
View Recipe

CuccioloneChocolate Ice Cream Sandwich

Chocolate ice cream sandwiched between two cookies – what more do you need from life?! Kids love cucciolone, and in my experience they really enjoy getting involved in making them too. You can use any cookies you like for cucciolone. Here I used choc chip cookies, which worked very well. I’ve also tried the same recipe with peanut and caramel cookies and it was delicious.

12

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Torta di cioccolato e fragoleChocolate & Fresh Strawberry Cake

Italians from the south don’t bake cakes all that often but my sister Marcella makes this for me whenever I visit and I love it. The combination of moist chocolate cake and fresh strawberries is wonderful and I can never only have one slice; in fact there is always a fight over who gets the last piece (I normally win!) The cake is also fantastico made with raspberries!

8

Serves

11

Ingredients

Chocolate

Main Ingredient
View Recipe

Dolce di panettone e miele con frutta grigliata e ricottaPanettone & Honey Pudding with Chargrilled Fruits & Ricotta

This is my Italian version of bread and butter pudding, served with char-grilled fruits and sweetened ricotta cheese. In Italy the ricotta is very creamy and rich, and I just added honey to sweeten it, but in Britain you might like to add a few drops of vanilla extract to give depth of flavour.

6

Serves

16

Ingredients

Fruit

Main Ingredient
View Recipe