Take your Bruschetta to new heights with our recipe with a new interpretation of a classic Bruschetta served with a tasty, twisted pesto as a base under the tomato mixture. The combination offers real flavor explosions, and it has the chance to become many people's new favorite. This is so full of flavor and it is also visually appealing with its strong colors. It fits perfectly both as a tapas, a starter or as a hors d'oeuvre.
You will need
Twisted pesto
2 large bunches of fresh basil, leaves and stems
2 tbsp fresh oregano
2 tbsp fresh thyme
1 generous handful of fresh spinach
6 tbsp pine nuts
2 cloves garlic, finely grated
2 cups of freshly grated Parmesan cheese
½ tsp honey
0.63 cups olive oil
Kosher salt
Freshly ground black pepper
1 ½ tbsp balsamic vinegar
0.42 cups Philadelphia cream cheese
3 tbsp mayonnaise, homemade or Hellman’s
Tomato mix
1 small bunch of fresh basil leaves torn into pieces
15–25 flavorful cherry tomatoes, diced
2 cloves garlic, finely chopped or grated on the coarse side of the grater
1 tbsp balsamic vinegar
2 tbsp high-quality olive oil
Sea salt
Freshly ground black pepper
Optionally add a little honey depending on how the tomatoes taste
Sourdough Bread
Olive oil
1 clove garlic, peeled and halved
For serving
Parmesan cheese, shaved into flakes
Arugula
Basil leaves
Cream de balsamico
Sea salt
Freshly ground black pepper
High-quality olive oil
How to make it
Start by making the pesto
1. Place the basil, thyme, oregano, spinach, pine nuts, garlic, Parmesan, and honey together with 1 tbsp oil in a blender. Run the blender until everything is well mixed and finely divided. Scrape down the sides of the mixing bowl as you go.
2 large bunches of fresh basil leaves and stems
2 tbsp fresh oregano
2 tbsp fresh thyme
1 generous handful of fresh spinach
6 tbsp pine nuts
2 cloves garlic, finely grated
2 cups of freshly grated Parmesan cheese
½ tsp honey
2. Add the rest of the oil little by little while the blender is running until you have the consistency you desire.
The remains of 0.63 cups olive oil
3. Add balsamic vinegar, Philadelphia Cream cheese, and mayonnaise and run the blender.
1 ½ tbsp balsamic vinegar
0.42 cups Philadelphia cream cheese
3 tbsp mayonnaise, homemade or Hellman’s
4. Season with salt and freshly ground black pepper.
Kosher salt
Freshly ground black pepper
Tomato mix
5. Mix all ingredients in a bowl and set aside.
1 small bunch of fresh basil leaves torn into pieces
15–25 flavorful cherry tomatoes, diced
2 cloves garlic, finely chopped or grated on the coarse side of the grater
1 tbsp balsamic vinegar
2 tbsp high-quality olive oil
Sea salt
Freshly ground black pepper
Optionally add a little honey depending on how the tomatoes taste
6. Slice the bread. Heat up olive oil in a frying pan and fry on both sides until the bread has a nice color and is crispy.
Sourdough Bread
Olive oil
7. Place a few leaves of arugula salad on a serving dish or individual plates and put the bread on top. Rub one side of the bread with a halved garlic clove.
Arugula
1 clove garlic, peeled and halved
8. Spread generously with pesto on the bread and top with tomato mix.
9. Shave Parmesan cheese over the bruschetta and sprinkle with some sea salt and freshly ground black pepper. Then drizzle over Cream de Balsamico and high-quality olive oil. Decorate with basil leaves and serve immediately.
Parmesan cheese, shaved into flakes
Basil leaves
Cream de balsamico
Sea salt
Freshly ground black pepper
High-quality olive oil
Tip: Don’t throw away Parmesan rinds. Grate or finely chop them and store them in the freezer until needed. They are excellent flavor enhancers for various stews and slow-cooked dishes. This is a great tip for reducing waste and enhancing the flavor of your dishes!
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