Bruschetta With Basil Pesto, Crumbled Paneer And Tomato + An Exercise In Photography!
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Ingredients
For The Bruschetta:
- 8 garlic bread slices , toasted
- extra virgin olive oil (for sprinkling)
- 200 gm paneer crumbled (Indian milk cheese)
- 3 to 4 tomatoes medium sized , sliced thin
- 1 onion medium , sliced thin
- to taste Salt black pepper and crushed
For The Basil Pesto:
- 1 handful basil
- 1/4 cup walnuts (or pine nuts), toasted
- 4 tsps Parmesan cheese grated
- 1/4 clove garlic
- 1/4 cup extra virgin olive oil
- pinch salt A
Instructions
- To make the basil pesto, put the basil leaves, walnuts/ pine nuts, parmesan and garlic into a food processor and puree roughly. While the motor is running, slowly add the olive oil in a drizzle and let the pesto grind into a thick, slightly coarse paste. Season lightly with salt to taste.
- To assemble the Bruschetta, spread some pesto on the toasted garlic bread slices. Top with crumbled paneer, slices of tomato and onion. Lightly drizzle with some olive oil and finish off with salt and crushed pepper.
- Serve immediately.
Notes
This makes 2 portions of Bruschetta each for 4 people.