Tag Archives: pesto

Easy Bruschetta

If you have tomatoes and bread you can make an easy bruschetta. Perhaps the other versions are a tad bit more difficult. I made three different bruschettas: tomato, blue cheese fig and salmon pesto.

Start with a french baguette. I sliced the baguette into slices 1/2″ thick which I grilled in olive oil until golden. I topped one with chopped tomatoes, sea salt and a fig balsamic drizzle; I topped one with gorgonzola cheese, slices of Spanish pajarero figs, chopped pistachio nuts and fig balsamic drizzle and one with prepared pesto, a slice of smoked salmon and topped with capers.

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Pesto Rigatoni

Is there anything more delizioso than homemade pesto? Today I made enough to enjoy as pesto salmon bruschetta later. As an added bonus, I watched the movie Under the Tuscan Sun which always gets me in the mood for Italian cuisine.

Pesto Rigatoni

  • 2 cups fresh basil
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese grated
  • 1/4 cup roasted pine nuts
  • Salt and pepper to taste
  • 1/2 lb rigatoni

Cook pasta and set aside. Put basil, olive oil, garlic, parmesan cheese and pine nuts in the food processor and blend together adding more olive oil if you want it smoother. Add salt and pepper to taste. Toss together in a large mixing bowl, plate and serve. Garnish with parmesan cheese. Serves two people.

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Pesto & Smoked Salmon Bruschetta

This is my favorite bruschetta and it has my favorite ingredient in it . . .  CAPERS!

Pesto

  • 2 cups fresh basil
  • 1/3 cup olive oil
  • 2 cloves garlic minced
  • 1/2 cup Parmesan cheese
  • 1/4 cup roasted pine nuts
  • Salt and pepper to taste

Mix all the ingredients in a food processor until the pesto is creamy and smooth. Add more oil if you want your pesto more fluid.

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Smoked Salmon Bruschetta

  • 1 French Baguette
  • 1 – 4 oz. package smoked wild sockeye salmon
  • 1 red onion minced
  • 1 jar large capers
  • 1 – 8 oz. container mascarpone cheese
  • prepared pesto
  • olive oil for bread

Slice the baguette in 1/2 slices. Place the slices on a baking sheet, spread olive oil on each slice with a pastry brush and heat in the oven on 350 degrees for 5 – 10 minutes to warm them. Remove bread slices from oven and spread a thin layer of mascarpone cheese, a layer of pesto, cover with a piece of smoked salmon and sprinkle with minced red onions and capers and serve immediately.

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