Roasted Red Pesto Bruschetta

Roasted Red Pesto Bruschetta

A ciabatta toast with homemade roasted red pesto topped with a chunky tomato mix made with Custom Culinary® Gold Label Chunky Tomato Sauce.

What You'll Need

Amount Ingredients
4 pcs Ciabatta rolls, half sliced
25 ml Extra virgin olive oil
Ingredients for red pest
2 pcs Red bell peppers, de-seeded and membranes removed
25 g Garlic cloves, peeled
50 ml Extra virgin olive oil
20 g Pine nuts
25 g Parmesan cheese, grated 
25 g Basil leaves
  Salt to taste
  Fresh crushed pepper to taste
Ingredients for topping
100 g Custom Culinary® Gold Label Chunky Tomato Sauce, straine
60 g Red onions, chopped
60 g Ripe tomato, deseeded and chopped
10 g Fresh chopped basil
5 g Garlic, finely chopped
15 ml Extra virgin olive oil
  Grated parmesan cheese, as desired


For the Roasted Red Pesto:
  1. Roast the red bell peppers in 220°C preheated oven for 12-15 minutes. Remove from the oven, peel off the skin, remove the seeds and keep the pulp aside.
  2. In a food processor blend garlic, olive oil, pine nuts, parmesan cheese, basil leaves and the prepared pulp to a coarse paste.
  3. Season with salt and pepper and keep aside.
For the Topping:
  1. Combine all ingredients and just mix in a bowl along with some olive oil.
For Serving:
  1. Toast the sliced ciabatta rolls in a preheated oven with a drizzle of olive oil.
  2. Spread some red pesto on the toasted bread.
  3. Top with the chunky topping.
  4. Sprinkle some grated parmesan cheese and serve.