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.

Made with:

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:

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.
In a food processor blend garlic, olive oil, pine nuts, parmesan cheese, basil leaves and the prepared pulp to a coarse paste.
Season with salt and pepper and keep aside.

For the Topping:

For Serving:

Toast the sliced ciabatta rolls in a preheated oven with a drizzle of olive oil.
Spread some red pesto on the toasted bread.
Top with the chunky topping.
Sprinkle some grated parmesan cheese and serve.