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:

1. Preheat oven or grill to medium heat.
2. Cut rustic bread into thick slices and grill them lightly on both sides until crispy.
3. Peel the garlic and rub it lightly on the surface of the bread slices to add a subtle touch of flavor.
4. 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.
5. Spread sun-dried tomatoes on slices of grilled bread.
6. Spread the walnut pesto evenly over the sun-dried tomatoes.
7. Finish with a drizzle of Autori di Gusto Extra Virgin Olive Oil on each bruschetta.
8. 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!