Arugula-Basil Pesto Bruschetta
Ingredients
Chunky Arugula-Basil Pesto
-
2
cups
fresh basil
-
1
cup
fresh arugula
-
1
clove
garlic, finely chopped or grated
-
⅓
cup
roasted cashews
-
⅓
cup
fresh parmesan cheese, grated
-
½
cup
olive oil
-
to taste
salt and pepper
The Rest
-
6
slices
thick cut sourdough bread
-
1
clove
garlic, halved
-
to drizzle
olive oil
-
to sprinkle
salt and pepper
-
8
ounces
buffalo mozzarella or burrata cheese, torn
-
8-12
slices
thin spicy salami
-
3
heirloom tomatoes, sliced
-
1
ear
grilled corn, kernels removed
-
to top
sprouts (optional)
Instructions
- Chop the basil and arugula, then combine in a bowl.
- Chop the cashews and mince the garlic, adding them to the bowl.
- Mix in the parmesan, salt, and pepper, then pour in the olive oil and mix until combined.
- Preheat the grill or oven.
- Drizzle olive oil on both sides of the bread and rub with the halved garlic.
- Sprinkle the bread with salt and pepper, then grill or bake until lightly charred.
- Spread the pesto on the toasted bread, add salami, mozzarella, and tomato slices.
- Top with additional pesto and corn, then serve.
Nutrition Facts (estimated)
Servings
6
Calories
495
Total fat
30g
Total carbohydrates
35g
Total protein
18g
Sodium
400mg
Cholesterol
30mg
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