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Bruschetta with Tomatoes and Rocket Pesto Recipe

  • 3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5 5.00 (3 Ratings)
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  • 2 hrs 30 mins
  • Easy Easy
  • Breadmaker

Ingredients

  • FOR THE THYME BREAD

  • FOR THE ROCKET PESTO

  • FOR THE TOMATO TOPPING

Directions

Easy bruschetta recipe with home-made crusty thyme bread, rocket pesto and cherry tomatoes.
Perfect easy starter recipe for the summer.

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Ingredients

Adjust Servings:
FOR THE THYME BREAD
1 tsp dry yeast
400g strong wheat flour
150ml olive oil
1 tsp sugar
1 tsp salt
1 tsp thyme
270ml water
FOR THE ROCKET PESTO
150ml olive oil
1 clove garlic
70g freshly grated parmesan cheese
100g rocket
50g hulled almonds
salt
pepper
FOR THE TOMATO TOPPING
some cherry tomatoes
salt
pepper

Steps

1

To make the crusty thyme bread, add all the ingredients into the Croustina breadmaker bread pan in the order indicated. Select programme 9 and press start. At the end of the programme, take the bread out of the bread pan and leave it on a wire rack to cool down.

2

For the rocket pesto, add all the ingredients except for the tomatoes and salt and pepper into the blender. Blend until it becomes a purée, adding a little oil if necessary. Season according to taste.

3

Cut the bread into slices and toast in a toaster or grill. Spread the bread with pesto and add the quartered tomatoes. Season lightly with salt and pepper. Add a dash of olive oil to each bruschetta and serve immediately.

Enjoy

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Ingredients

Adjust Servings:
FOR THE THYME BREAD
1 tsp dry yeast
400g strong wheat flour
150ml olive oil
1 tsp sugar
1 tsp salt
1 tsp thyme
270ml water
FOR THE ROCKET PESTO
150ml olive oil
1 clove garlic
70g freshly grated parmesan cheese
100g rocket
50g hulled almonds
salt
pepper
FOR THE TOMATO TOPPING
some cherry tomatoes
salt
pepper