In the heart of autumn, when the freshness of tomatoes gives way to more intense flavors, bruschetta with sun-dried tomatoes and walnut pesto becomes a taste pleasure that embraces the season. With Autori di Gusto Olive Oil, this recipe captures the autumn soul in every bite.
Bruschette with Dried Tomatoes and Walnut Pesto
Ingredients:
- Dried tomatoes (a handful, softened in hot water)
- Rustic bread (4 thick slices)
- Garlic (1 clove)
- Walnuts (50g)
- Grated Pecorino cheese (50g)
- Fresh rosemary (one handful)
- Salt and pepper to taste.
- Autori di Gusto extra virgin olive oil (4 tablespoons)
Instructions:
- Preheat oven or grill to medium heat.
- Cut rustic bread into thick slices and grill them lightly on both sides until crispy.
- Peel the garlic and rub it lightly on the surface of the bread slices to add a subtle touch of flavor.
- To prepare the walnut pesto, finely chop the walnuts, add grated Pecorino cheese, fresh rosemary, and salt and pepper to taste. Blend the ingredients together until a creamy consistency is achieved.
- Spread sun-dried tomatoes on slices of grilled bread.
- Spread the walnut pesto evenly over the sun-dried tomatoes.
- Finish with a drizzle of Autori di Gusto Extra Virgin Olive Oil on each bruschetta.
- You can serve the bruschetta as is, or you can put them back under the grill for a few minutes to let the flavors meld.
These bruschetta with sun-dried tomatoes and walnut pesto are a harmonious blend of fall flavors. Autori di Gusto’s Olive Oil adds the finishing touch, enveloping each bite in a melody of flavor that pays homage to the season. Enjoy your meal!