What can be better on a sunny day in lockdown, than a helping of this bruschetta recipe with pesto dressing and a glass of chilled rose? When the time comes when we can entertain again, the recipe can be doubled and it makes for a really easy starter or a light lunch.
Little helpers – They can help measure out the ingredients and mix the ingredients together. They can help with plating everything together at the end.
Older kiddie helpers – good practice for knife skills and presentation
Serves – 2
Preparation time – 10 minutes
Cooking time – 5 minutes
Ingredients for bruschetta recipe with pesto
250 g ripe cherry tomatoes
1/2 red onion finely chopped
1 garlic clove
Bunch fresh basil chopped
1 tbsp extra virgin olive oil
1 tsp white wine vinegar
1 or 2 Ciabatta rolls cut in half
For the pesto dressing:
1 tsp pesto
1 tbsp extra virgin olive oil
Method
Mix the tomatoes, onions and basil in a bowl, combine with the olive oil and white wine vinegar. Crush half the garlic clove and set the other half aside foe later. Season with salt and pepper. Set the tomato topping to one side and cover with clingfilm to let the flavours develop.
Make the pesto dressing by mixing together one tablespoon of olive oil with a desert spoon of pesto. Set aside until ready.
Next toast your ciabatta on a griddle pan until lightly charred. If the barbie is on you could do this on the bbq being careful not to burn it. When ready use the remaining garlic to lightly rub the bread and then drizzle with a little olive oil.
Then put your tomato topping on top of the ciabatta and drizzle with the pesto dressing, adding a few leaves of basil and some ground black pepper.
If you like this recipe, you may also like to try out our foolproof barbecue Sea Bass recipe HERE, also perfect for summer.
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