Bruschetta with Rocket Almond Pesto
Ingredients
- 6 slices toasted sourdough
- 2 ripe tomatoes; remove seeds and cut into small cubes
- Balsamic vinegar/reduction; to drizzle
- 1-2 tbsp rocket almond pesto
- Salt to season
- Black pepper; to season
Instructions
- It’s important that the sourdough slices are well toasted or it will go soggy when topped with tomatoes.
- In a bowl, add the chopped tomatoes and mix the pesto through it. Season with salt
- Top the sourdough slices with the tomato mixture.
- Season with crushed black pepper and drizzle with the balsamic reduction.
- Serve immediately