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WINE CHOICE: Gran Cerdo Blanco
Rioja, Spain
Mozzarella Pesto Bruschetta
Ridiculously easy and really delicious!
Really simple and really tasty! I like a goaty goat but you can go with a creamier more subtle cheese if you like.
Recipe
- INGREDIENTS
- 1 small stone baked baguette – or sourdough, or what ever you can get.
- 1 jar basil pesto
- 1 packet of Mozzarella – go for the most expensive if you can!
- 1/2 cup of frozen peas
- 2 tbsp pine nuts
- Olive oil
- Dried herbs – oregano, mixed herbs or similar
- Salt and black pepper
- Make your crostini – slice the baguette into 1cm slices. Toss in a large bowl whilst generously drizzling oil, then add salt and pepper and herbs whilst still tossing around in the bowl.
- Heat the grill and toast on each side until they have a nice golden tint – crispy but not burnt.
- Boil your peas for 3 minutes or until just cooked. Drain and mix with 3 tbsp of pesto, mush the peas a bit so all of the flavours combine. Season to taste.
- In a dry pan toast the pine nuts – get the pan hot and keep them moving, once they start to go golden they go quick and you don’t want to burn them. Set them aside in a different dish when they are golden.
- Spread a generous spoonful of the pea and pesto on your crostini. Tear off pieces of Mozzarella and place them on top with a few pine nuts mixed in. Grind over some black pepper for the finishing touch.
- Literally mouthwatering and perfect with the Gran Cerdo Blanco.
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