Bruschette with tomato pesto
Discover delicious bruschetta recipes with Mutti Tomato Pesto.
40 min (COOK TIME: 20 min / PREP TIME: 20 min)
Easy
4 people
Ingredients
-
1
jar
Mutti Red Tomato Pesto
-
1
jar
Mutti Yellow Tomato Pesto
-
1
jar
Mutti Orange Tomato Pesto
-
1
jar
Mutti Green Tomato Pesto
-
1
Eggplant
-
80
g
Guanciale in strips
-
2
tbsp
Black olives
-
1
tbsp
Capers
-
4
anchovies
-
30
g
extra virgin olive oil
-
1
tbsp
cornstarch
-
16
slices
bread
-
40
g
Seasoned sheep's ricotta cheese
-
50
g
stracciatella cheese
-
Basil
-
chives
-
salt and pepper
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Bruschette with tomato pesto: Method
- Wash and dry an eggplant. Remove three strips of peel and cut the pulp into cubes. Sprinkle with salt, wait 10 minutes, then dry with absorbent paper. Place them in a bowl, season with oil, pepper and sprinkle with corn starch. Mix and pour onto a baking tray lined with baking paper. Cook in a ventilated oven at 200° for 20 minutes.
- Place the strips of bacon in a pan and brown them over a low heat until they become golden and crispy.
- Toast the slices of bread on a griddle on both sides
- Prepare the bruschetta: Spread the orange pesto on 4 slices of bread, add the anchovy and a few olives on top.
- Spread the yellow pesto on 4 more slices of bread. Decorate with capers, flakes of seasoned sheep's ricotta and chives
- Spread the green pesto on 4 more slices of bread. Add the stracciatella and a few strips of crispy bacon
- Spread the red pesto on the last 4 slices of bread. Add the eggplants and decorate with a few basil leaves.
