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Bruschetta with hazelnut pesto and cherry tomatoes
Recipe
Ingredients
For the pesto:
Garlic clove,1 lightly crushed
Basil leaves, 1 large handful
Parmesan, 100g/3.5oz roughly grated, plus extra to serve
Extra-virgin olive oil, 120ml/ 4 fl oz
Toasted hazelnuts, 175g/ 6 oz
Ciabatta, 1 (See our recipe here)
Cherry tomatoes, 1 punnet
Method
- Preheat the oven to 200C/400F/Gas 6.
- Halve the cherry tomatoes and then drizzle with olive oil and plenty of salt and pepper. Then roast in the oven for 10 -12 minutes.
- Meanwhile make the pesto, put all the ingredients into a food processor with some seasoning, then whizz until blended. Add more olive oil or parmesan as needed.
- Slice the ciabatta into ½ inch slice and then grill over a stove-top gas flame or BBQ.
- Assemble your bruschetta by spreading a good spoonful of pesto on each piece of bread, followed by a few tomatoes.
- Scatter a few extra basil leaves on top and some Parmesan and serve.
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