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Bruschetta with Rocket Almond Pesto

Course: Snack
Cuisine: Italian


  • 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


  • 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