Bruschetta Green and Bruschetta Red

You say pesto, but pesto can be different. In this recipe, bruschetta is prepared with pesto alla Trapani (as in Trapani), which is composed of basil, tomatoes, garlic almonds, and grated pecorino cheese.

Ingredients

• ciabatta bread
• for pesto alla Trapanese:
• basil (green) – 30g
• almonds – 30g
• garlic – 1 clove
• pecorino cheese (grated) – 1/2 tablespoon
• tomatoes – 100g
• pepper (freshly ground) – to taste
• olive oil to taste
• for tomato topping:
• cherry tomatoes – 100-150g
• garlic – 1 clove.

Directions

1. For the green bruschetta.
2. She peeled the tomato and scalded it with boiling water. She also peeled the seeds from the tomato, cutting it into four parts. I put basil leaves, a clove of garlic, almonds, a pinch of salt, and a tomato into the grinder. I will prepare the pesto alla Trapanese (like in Trapani).

   

3. Grind and begin to slowly mix with pecorino, and then a little olive oil and freshly ground pepper.
4. Cut the cherry tomatoes into 4 parts, salt, and pepper, add half a clove of garlic, a little oregano, and leave on a little. Cut the bread, rub it with garlic and sprinkle it lightly with olive oil. I dried it a little in the oven. Then covered some of the bruschettas with tomatoes and some of the pesto.

Bon appetit!