Tomato and Feta Bruschetta with Home Made Pesto

Ingredients

2 cups fresh basil leaves
½ cup freshly grated Romano cheese
1 cup extra virgin olive oil,
⅓ cup pine nuts
6 garlic cloves, 3 minced and 3 chopped in half
Salt and pepper to taste
Fresh crusty baguette
Baby vine tomatoes, sliced in half
1 cup feta cheese, crumbled

Method

Add the basil and pine nuts to a food processor and pulse until coarsely chopped. Add in the garlic and parmesan and pulse further. Once mixed, set the food processor to low and slowly pour in half the olive oil. Add salt and pepper to taste and set aside.

Slice the baguette in to 1cm thick slices and place on to a hot griddle. Toast on both sides until crisp and golden. Cut a garlic clove in half and rub it back and forth over the toast then drizzle with good extra virgin olive oil.

Top with the fresh pesto, crumbled feta cheese, cherry tomatoes, salt and pepper then serve.

Products Used