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Bruschetta with pesto rosso

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Ingredients for 12 servings:

  • 1 baguette(s)
  • 3 tomatoes
  • 3 tbsp olive oil
  • 3 cloves garlic
  • 2 tsp, leveled salt (tomato seasoning salt)
  • pepper
  • ½ jar Pesto Rosso

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

First, cut the tomatoes into wedges, remove the liquid and seeds, leaving only the firm flesh, and then cut these wedges into smaller pieces. Mix well with 2 tablespoons of olive oil, the tomato seasoning salt, pepper to taste, and two crushed cloves of garlic. Leave to stand in the refrigerator for at least 1 hour, then drain off any liquid that has settled. Cut the baguette into slices about 1 cm thick, drizzle each with a few drops of olive oil, and toast in the oven at around 150°C (convection oven). This takes me about 10 minutes. Then spread a thin layer of Pesto Rosso on all the baguette slices and arrange the tomato pieces on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Bruschetta with pesto rosso