Bruschetta with tomato pesto(Par le Chef Viviane Verheyen)
Super facile
Très bon marché
A delicious Italian bruschetta as a tapa or as an appetizer for an Italian menu.
Catégorie: | Amuse gueule et tapas Viviane Veheyen |
Saisons | |
Cuisine Type | Italienne |
Tags: |
Ingrédients
Pour
4
Personnes
Ingrediënten
50 g Sundried Tomatoes |
20 g Pine nuts, roosted |
1 clove(s) of Garlic, pressed |
50 g old Parmesan cheese, shaved |
1 dl Olive oil |
1 snif(s) Sea Salt |
Black Pepper |
1 piece(s) Ciabatta |
Bruschetta with tomato pesto Instructions
- Put all the ingredients in a bowl (possibly those from a food processor) and mix. Season with pepper and salt.
- Cut the ciabatta into slices and toast lightly under the oven grill.
- Let cool a little and cover with the pesto.
- You can also serve bread and pesto separately.
Notes recette
Valeurs nutritives
végétarien Vegan
Par Portion