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Mini Bruschetta

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May 2, 2017 by marksetchfield

IMG_4143.JPGMakes 12, prep time 10 minutes, cooking time 5-10 minutes

INGREDIENTS
FOR THE PESTO
2 large bunches of basil
4 tbsp of olive oil
2 tbsp of grated Parmesan
2 tbsp of pine nuts
1 garlic clove chopped
Pinch of rock salt
Zest of a 1/2 lemon
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FOR THE BRUSCHETTA
12 3cm slices of a french stick
4 tbsp of tomato paste
3 large tomatoes diced
3 tbsp of pesto
10 basil leaves sliced
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METHOD
Gently toast the pine nuts in a frying pan until golden, allow to cool. Place all the ingredients in a food processor and blitz until smooth. Dice the tomatoes, place in a bowl and mix with the pesto. On a griddle pan toast the bread slices on both sides. Arrange the toasted bread on a serving dish and spread over a teaspoon of tomato paste. Top with the diced tomato. Finally, add the sliced basil, and serve.
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