Our readers might be surprised by our choice for a light snack, treat or meal for this week’s edition. The Basil pesto bruschetta has lingered in our minds for quite some time and we were looking for an opportunity to treat our readers to something different – our appetiser is indeed immensely popular around the world.
Incidentally, we have to mention – this was more or less one of the very few snacks which were not available at the Buffelspoort Karnaval of the past weekend, so here’s another opportunity for you to treat your family!
Basil pesto bruschetta
Ingredients:
1 loaf French bread, cut into thick slices
5 tablespoons olive oil
2 tomatoes, diced
1 onion, diced
½ packet basil pesto
1 round of Brie cheese, sliced (or grated parmesan)
1 avocado
2 tablespoons balsamic vinegar
½ teaspoon salt
½ ground black pepper
Rocket / baby spinach / baby leaf salad
Olives to garnish
Method:
Preheat the oven to 200⁰C. Brush bread slices on both sides lightly with olive oil and place on large baking sheet. Toast bread until golden, about 5 to 10 minutes, turning halfway through. Dice tomatoes and onion and toss with salt and pepper and basil pesto/balsamic vinegar. Mash one avocado.
Remove the toasted bread from the oven and layer with avo, tomato and onion mix and Brie and garnish with rocket salad/baby spinach/baby leaf salad.
Serve immediately and enjoy!
