Bruschetta With Goat cheese Pesto and Kumato Tomatoes
Ciabatta bread has a very short shelf life (48 hours max). I bought a loaf for dinner yesterday and realized that I wouldn’t finish it all. I wrapped it in a tea towel and came back to it this morning. I made some bruschettas for breakfast and planning to make more for lunch. It’s one of my favorite dishes from Italian cuisine.
Let tomatoes drip very well before serving. This dish cannot be prepared days ahead.
- 40 grams Creamy Goat Cheese
- 4 clove Garlic
- 2 Tbsp. Capers
- 2 tbsp Toasted Pistachios
- 4 Tsp. Olive Oil
- 4 psc Kumato tomato
- 8 psc Ciabatta bread
- 8 pscAnchovye Fillets
Nutrition Per Serving:
- 131 Calories
- 4.8 g Fat
- 14.1 g Carbs
- 1.3 g Fiber
- 1.5 g Sugar
- 4.3 g Protein
Make pesto first. Combine 10g of creamy goat cheese, one small clove of garlic, 0.5 tbsp of capers, 0.5 tbsp of toasted pistachios and 1tsp of good olive oil.
Place a pot with water over high heat and wait until it’s boiling.
Place one tomato into the pot so that water covers it all and wait for 2-3 min.
Take the tomato out and peel.
Cut it into small dice and strain some liquid for about 5-10 min.
Slice ciabatta and toast it.
Spread pesto over the top of bread.
Decorate with tomatoes, anchovies, and some chives.
Check out my Instagram story for more details about this recipe.