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