John Myers
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Bruschetta on Wild Herb Salad with Hint of Green Pesto
The perfect bruschetta on wild herb salad with hint of green pesto recipe with a picture and simple step-by-step instructions.
Loaf:
- 380 g Flour
- 1 pinch Salt
- 2 tsp Seasoned Salt
- 0,25 Pc. Yeast
- 300 ml Water
Bruschetta topping:
- 400 g Beefsteak tomatoes
- White balsamic vinegar
- Pepper
- Salt
- 2 Pc. Garlic cloves
Green pesto:
- 3 Pc. Basil pots
- 1 packet Pine nuts
- Olive oil
- 100 g Parmesan
- 100 g Pecorino
- 2 Pc. Garlic cloves
- Salt
- Pepper
Loaf:
- Work all the ingredients into a dough and let it rest for 2 hours. Then bake in the oven at 180 degrees for 30 minutes.
- Beefsteak tomatoes for 20 sec. Put in boiling water, then skin and remove the core. Then cut into small cubes and mix with white balsamic vinegar, salt, pepper and the two cloves of garlic. Let everything steep for about 2 hours.
Green pesto:
- Remove the leaves from three basil pots. Toast the packet of pine nuts. Mix everything together with the cheese, olive oil and the two cloves of garlic. Then let it rest for about 8 hours and then season with salt and pepper.
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