Roast tomato & pesto bruschetta

Roast tomato & pesto bruschetta


This popular bruschetta recipe made with cheese and pesto is perfect for brunch, lunch, or as an appetiser.

The ingredient of Roast tomato & pesto bruschetta

  1. 4 Roma tomatoes, halved lengthways
  2. Sea salt & freshly ground pepper
  3. 1 teaspoon olive oil
  4. 150g South Cape Persian feta, drained
  5. 150g fresh ricotta
  6. 2 tablespoons Leggos basil pesto
  7. 2 teaspoons buttermilk
  8. Vienna loaf

The instruction how to make Roast tomato & pesto bruschetta

  1. Preheat oven to 180u00b0C. Line a baking tray with non-stick baking paper. Place the tomato halves, cut side-up, on the tray. Season with salt and pepper, and drizzle with the oil. Roast for 45 minutes or until soft and slightly golden. Set aside at room temperature to cool slightly.
  2. Place the feta and ricotta in a small bowl. Use a fork to mash together. Beat with a wooden spoon until creamy and well combined.
  3. Mix the pesto and buttermilk in a small bowl.
  4. Cut 8 x 1cm thick slices of the vienna bread and toast. Spread the toasted bread with the cheese mixture, top each slice with a tomato and drizzle with the pesto dressing.

Nutritions of Roast tomato & pesto bruschetta

fatContent: 555.197 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 74 grams carbohydrates
fibreContent: 7 grams sugar
cholesterolContent: 24 grams protein
sodiumContent: 41 milligrams cholesterol


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