Name: Ricci’s Places Pesto Bruschetta Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves, packed; 0.25 cups fresh flat-leaf parsley (optional, for brightness); 3 tbs pine nuts; 2 each garlic cloves, peeled; 0.5 cups grated Parmigiano-Reggiano; 0.25 cups grated Pecorino Romano (optional); 0.5 cups extra-virgin olive oil; 1 tsp lemon juice; 0.5 tsp kosher salt; 0.25 tsp freshly ground black pepper; 3 oz sun-blushed tomatoes or good-quality sun-dried tomatoes packed in oil, drained; 2 tbs roasted red pepper (jarred), drained; 2 tbs toasted almonds (or walnuts); 1 each garlic clove, peeled; 0.5 cups fresh basil leaves; 0.25 cups grated Parmesan; 1 tsp red wine vinegar; 3 tbs extra-virgin olive oil; 0.125 tsp crushed red pepper flakes; 0.25 tsp kosher salt; 12 each Italian or ciabatta loaf, cut into 12 (1/2-inch) slices; 3 tbs extra-virgin olive oil (for brushing); 1 each garlic clove (halved, for rubbing); 0.5 tsp flaky sea salt; 12 each micro basil or small basil leaves (for garnish); 4 oz optional: torn fresh mozzarella or burrata (for serving)

Method

Genovese Green Pesto

Toast pine nuts

In a small dry skillet over medium heat, toast the pine nuts, shaking the pan frequently, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.

Blend pesto

In a food processor, combine the basil, parsley (if using), cooled pine nuts, garlic, Parmigiano-Reggiano, and Pecorino (if using). Pulse until coarsely chopped.

Emulsify

With the processor running, slowly drizzle in the 1/2 cup extra-virgin olive oil until the mixture becomes a smooth, spreadable paste. Stop and scrape down the bowl as needed.

Season

Add lemon juice, kosher salt, and black pepper. Pulse briefly to combine. Taste and adjust seasoning. If the pesto seems too thick, add up to 1–2 tablespoons more olive oil to reach desired consistency.

Transfer the Genovese pesto to a bowl, cover tightly with plastic wrap pressed to the surface (to prevent oxidation), and set aside at room temperature if using within a few hours, or refrigerate for up to 3 days.

Sun-Blushed Tomato Pesto (Sun-Dried Tomato Pesto)

Prepare tomatoes

If your sun-dried tomatoes are dry-packed, soak them in hot water for 10 minutes, then drain and pat dry. If oil-packed, drain excess oil but reserve 1 teaspoon for flavor if desired.

Pulse ingredients

In a clean food processor, combine the sun-blushed/sun-dried tomatoes, roasted red pepper, toasted almonds, garlic clove, basil, and grated Parmesan. Pulse until coarsely combined.

Add oil & season

With the motor running, drizzle in the 3 tablespoons of extra-virgin olive oil and the red wine vinegar until the mixture comes together into a spreadable paste. Stir in crushed red pepper flakes and kosher salt; pulse once more and taste. Adjust salt, vinegar, or oil to balance acidity and texture.

Transfer the tomato pesto to a small bowl and set aside. This pesto keeps refrigerated for up to 5 days; bring to room temperature before serving.

Grilled Italian Bread & Assembly

Prepare bread

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C). Brush both sides of each bread slice lightly with olive oil (about 3 tablespoons total).

Grill

Place bread slices on the hot grill or grill pan in a single layer. Grill until char marks appear and bread is crisp, about 1–2 minutes per side. Remove from heat.

Rub with garlic

While still warm, rub the cut side of the halved garlic clove lightly over the top of each bread slice to impart a subtle garlic aroma.

Assemble bruschetta

Spread about 1 tablespoon of Genovese green pesto on 6 of the grilled slices and about 1 tablespoon of sun-blushed tomato pesto on the other 6 slices. If using, top some slices with small torn pieces of fresh mozzarella or a little burrata (about 4 oz divided).

Garnish & finish

Sprinkle a pinch of flaky sea salt over each slice, garnish each with a small basil leaf or micro basil, and drizzle a few drops of extra-virgin olive oil if desired. Serve immediately so bread remains crisp.