Bruschetta with arugula pesto
Yes, yes I know this is not a budget dish. But it is quite good nevertheless. And theoretically you could eat this for lunch, right? Lol… All joking aside; the ham alone is probably more than our daily budget but this is a golden oldie, that I am moving from the old English site to here. Because despite the fact that it’s an older recipe it is still a delicious recipe.
This photo was once part of the Donna Hay Photography and styling challenge that I ran over on Junglefrog Cooking for almost a year. And most of the Donna recipes I really like, with the exception of two that we did in that series that were… eh.. less than perfect so to speak. This one however falls into the successful category and is simple and delicious. I love making bruschetta as a snack for when friends come over or as an appetizer for an Italian dinner.
It looks festive and is always delicious!Print
Bruschetta met rucola pesto
- Yield: 4
- 8 slices bread
- 1 clove garlic (halved)
- extra virgin olive oil (for sprinkling)
- 3-4 pieces bocconcini (in small slices or you can use regular mozarella)
- 8 slices prosciutto
- black pepper (coarsely ground)
- 1 handful basil
- 2 handfuls arugula (rocket)
- 1 handful basil
- 40g pine nuts (roasted)
- 20g grated parmesan
- 1/4 garlic clove
- 60ml extra virgin olive oil
- For making the arugula (rocket) pesto put arugula, basil, pine nuts, parmesan and garlic into a foodprocessor and puree roughly. While the motor is running add the olive oil and mix until it is a thick, rough substance. Don’t make it too fine. Chunks are ok to have.
- Heat a gridlepan and bake both sides of the bread golden brown and crispy. Rub this with half a clove of garlic and sprinkle with some olive oil.
- Put some of the slices of mozarella on the toast and liberally cover with the pesto. Top this with a slice of prosciutto and finish with some salt and pepper.