HOMEMADE BRUSCHETTA WITH ARUGULA PESTO

HOMEMADE BRUSCHETTA WITH ARUGULA PESTO

RECIPES

HOMEMADE BRUSCHETTA WITH ARUGULA PESTO

 
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RECIPES

HOMEMADE BRUSCHETTA WITH ARUGULA PESTO

serves one

 

INGREDIENTS

BREAD

2 slices french bread

1 tbsp margarine

1 tsp minced garlic

3 mini bocconcini pearls, cut into thirds

 

BRUSCHETTA

3 basil leaves, thinly sliced

10 cherry tomatoes, halved

1 drizzle, balsamic reduction

3 mini bocconcini cheese pearls, quartered

1/2 cup arugula

1 tsp freshly squeezed lemon juice

 

ARUGULA PESTO

4 cups arugula, washed

1/3 cup extra virgin olive oil

1/3 cup roasted unsalted almonds

1 lemon, juiced

 

DIRECTIONS

ARUGULA PESTO

Combine all ingredients in a food processor or a blender. Blend until the ingredients are well combined. Transfer the pesto to a container and store in the fridge.

 

BRUSCHETTA

Half the cherry tomatoes and add them to a small mixing bowl. Chop the basil into thin slices and add to the tomato mixture. Cut the mini bocconcini cheese balls into 4 pieces and add them to the bowl. Drizzle a little balsamic reduction over the mixture and mix until all the ingredients are well combined.

 

ARUGULA

Place 1/2 a cup of arugula in a small bowl and squeeze some fresh lemon juice on top. Mix around until the lemon juice is spread evenly across the arugula. 

 

TOAST

Pre heat the oven to broil and line a baking sheet with parchment paper.

Mix 1 tbsp of margarine or butter with 1 tsp of minced garlic. Spread the mixture on the top of each slice of french bread and place on the baking sheet lined with parchment paper. Place in the oven on broil for 2-3 minutes or until browned on the outside and slightly crunchy in the middle.

Remove the bread from the oven and add the 3 sliced bocconcini cheese pearls. Spread them out on each slice of bread. Place back in the oven for 1 minute. 

Once the cheese is melted, remove from the oven and spread 1 tsp of pesto on top of each slice of bread.

 

FINISHING TOUCHES

Top the toasted french bread with the arugula and then the bruschetta mixture. Spoon a little more arugula pesto on top of the bruschetta and drizzle each bruschetta with balsamic reduction.

Bon Appétit !