Bruschetta Recipe
Ciabatta toasted, pistachio pesto, heirloom tomatoes, burrata cheese, finished with a balsamic reduction.
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Ingredients
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Bread
Pistachio Pesto
Toppings
Method
Prepare the Pesto
- 1
Make Pistachio Pesto
In a food processor, combine the shelled pistachios, fresh basil leaves, garlic cloves, olive oil, grated Parmesan cheese, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste if necessary.
Prepare the Bread
- 2
Toast the Ciabatta
Preheat the oven to 400°F (200°C). Slice the ciabatta loaf in half lengthwise, then cut each half into smaller pieces. Place the slices on a baking sheet and toast in the oven for about 10-12 minutes or until golden and crispy.
Assemble the Bruschetta
- 3
Top the Toast
Spread a generous layer of the pistachio pesto on each toasted ciabatta slice. Top with diced heirloom tomatoes and pieces of burrata cheese.
- 4
Finish with Balsamic Reduction
Drizzle each bruschetta with balsamic reduction before serving.