Tricolor bruschetta
An Italian classic that combines the fragrant aroma of pesto with the sweet freshness of cherry tomatoes. This dish is super easy to prepare and requires cheap ingredients that are available everywhere.
INGREDIENTI
| Yellow cocktail or cherry tomatoes | 250 gr |
| Red cocktail or cherry tomatoes | 250 gr |
| Skin-on almonds | 40 gr |
| Basil | 40 gr (only the leaves) |
| Garlic | 2 cloves |
| Olive oil | 60 ml (4 tablespoons) |
| Pugliese bread | 600 gr |
PREPARATION
- Wash and cut the tomatoes in half, or in four parts if they are on the large side.
- Wash the basil thoroughly and eliminate the stems.
- Place the basil leaves, almonds, garlic, and olive oil in a food processor.
- Add a pinch of sugar.
- Blend until you have a rough paste.
*Note*
Almonds: You can peel the almonds should you wish to do so. Just boil them in water for 30 seconds before pinching them at one end to make the almond pop out of its skin on the other.
Bread: Ciabatta is a good alternative to Pugliese bread given that the main difference between the two is their provenance, with the first originating from the southern region of Puglia (hence the name) and the second from the shores of Lake Como in northern Italy.
PAIR & SERVE
Tricolor bruschetta pairs well with dry light wines that don’t drawn the tomato’s flavour:
- Serve your bruschetta with a rosé from southern France. Look for wines made with Grenache and Cisnault.
- If rosé is not your thing, the versatile Verdicchio complements this dish very nicely.
- Slice and toast the bread.
- Place a layer of tomatoes on the slices.
- Top with pesto and let it rets for 2 minutes so that the marinade can seep into the bread.
