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Photo by Zurie

8 Reviews

Prep Time: 15 mins Total Time: 30 mins Yield: 20 slices

Bruschetta With Pesto, Tomatoes and Thingies.

By Zurie on April 30, 2007

About This Recipe

"A quick, light summery lunch snack or starter. I didn't see this variationamong the many similar recipes. A favourite brunch bite with us. Because

number of servings will depend on how many eaters there are, the servings

given below is a guess at how much a long baguette bread will yield. The

quantity of onion and tomato given here will be enough for about 12 slices. Use your own judgement,

though."

Ingredients

1 baguette, fresh, long

fruity virgin olive oil

basil pesto, preferably homemade ( or olive tapenade, or use the two pestos on alternate bruschetta

slices)

1 large red- ripe Tomato

1/2 sweet onion

salt, Maldon is nicest

black pepper

brie cheese or camembert cheese

Directions

1. (I find it best to slice up the entire baguette (long French loaf) because if you use only what youneed, the rest of the loaf goes stale. Bake the bread, cool the slices you don't use, and keep in a

plastic bag to use again -- can be heated up again).

2. Heat oven to 400 deg F/200 deg Celsius.

3. Slice the baguette at a slight diagonal slant.

4. Pour some fruity virgin olive oil in a bowl, dip each slice just lightly into the oil (one side only). It

does not have to be covered in oil -- just "anointed": it will have patches the oil didn't reach.

5. Pack on any cookie tin, and when oven has reached its heat, bake the slices until the edges start

to go golden, and the slices are hard in the centre. (Do feel before you remove them!).

6. While they bake, peel the tomato, cut into 2 halves, and chop up finely. Do the same with the 1/2onion, and add to the tomato.

7. Season with salt and black pepper, and trust me, a pure flaky sea salt is better tasting than

ordinary kitchen salt.

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Page 2 of 2Bruschetta With Pesto, Tomatoes and Thingies. (cont.)

Amount Per Serving % Daily Value

Calories 150.7

Calories from Fat 8 73%

Nutrition Facts

Serving Size: 1 (1264 g)

Servings Per Recipe: 1

Amount Per Serving % Daily Value

Total Fat 0.9g 1%

Saturated Fat 0.2g 1%

Cholesterol 0.0mg 0%

Sugars 1.6 g

Sodium 263.2mg 10%

Total Carbohydrate 29.5g 9%

Dietary Fiber 1.3g 5%

Sugars 1.6 g 6%

Protein 6.1g 12%

Directions

8. Use as many baked bread slices as you need -- at least 3 per person. As you add the topping, put

them back on the baking tin, or transfer to another, smaller dish -- depending on how many you are

making.

9. Spread the hot, hard baguette slices thinly with pesto, and top each with a teaspoon or more of the

tomato-onion mix.

10. Slice the Brie or Camembert quite thinly and drape a small slice over each bread slice.

11. Put the prepared slices back into the oven for about 2 - 3 minutes, remove, and serve.

12. Cool the slices you did not use, and keep in an airtight container.

13. Looks quite pretty on a heated plate. Nice with a cold glass of wine, or even a cup of tea.

14. (I've also used parmesan and pecorino instead of brie or camembert. Cheddar works too, but does

not have quite the same "Mediterranean" cachet!).

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