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.
4
Serves
13
Ingredients
Main Ingredient
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.
More RecipesGet Inspired
Scaloppine di maiale al pesto di salviaPork Loin with White Wine and Sage Pesto
4
Serves8
IngredientsPork
Main IngredientTorta di mele e rosmarinoApple & Rosemary Cake
As I was filming in the region of Trentino-Alto Adige I discovered that many locals have their own secret recipe for the perfect apple cake. The film crew and I were constantly trying different recipes and this is the one we all agreed is the best. Thank you to chef Stefano from Ristorante Pellegrino for sharing his secret recipe with me – and now with you too.
8
Serves11
IngredientsApples
Main IngredientTagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms
I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...
4
Serves9
IngredientsPork
Main IngredientTonno Scue’ Scue’Seared Tuna Steak with Courgettes and Capers
If you ever have the chance to visit the town where I was born, Torre del Greco, you will soon realise that every restaurant in town serves this dish. Southern Italian people, me included, are absolutely crazy about tuna. If you try to translate ‘tonno scue’ scue’ into English, it would be ‘tuna made with no effort’. The reason it is called this is because the few ingredients used are put...
4
Serves10
IngredientsTuna
Main IngredientLinguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers
There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?
4
Serves9
IngredientsGnocchetti sardi con vongole, noci, peperoncino e bottargaSardinian Pasta Shells with Clams, Walnuts, Chilli & Bottarga
This recipe is often served on the coast in northern Sardinia and it’s one of my favourites. In fact, I’ve started to make this dish at home at least once a week as I love the flavours so much. Try to get hold of bottarga if you can – it really will enhance the dish – and please don’t be tempted to sprinkle cheese on top, as it will fight with the flavours of the seafood.
4
Serves10
IngredientsClams
Main Ingredient
Discuss This Recipe