Tricolour bruschetta: A vibrant twist on an Italian classic

Bruschetta is a dish you can prepare in a few minutes, making it perfect for unexpected situations. It somewhat resembles the rustic casserole, but instead of mushrooms and onions, the filling here is pesto and tomato. The crunch is delightful, and the taste is so good that not even crumbs are left behind. This tricolour version of bruschetta is a true feast in its simplest form. It will capture the hearts of not only Italians.

Three colours—green pesto, white cheese, and red tomato—reminiscent of the Italian flag—make this bruschetta a great representation of one of the world's most popular cuisines. The ingredients are simple and fresh, the foundation of every Italian grandma's cooking.

The homemade pesto gives the casserole its unique flavour. Basil, cashew nuts, garlic, and Parmesan cheese combine to win over food lovers' hearts. You can prepare a larger portion immediately and serve it with pasta for lunch.

Ingredients: 

Basil pesto: 

• 60g basil leaves,
• 60g cashew nuts, 
• 80ml olive oil, 
• 2 cloves garlic, 
• 60g grated Parmesan cheese. 

Other ingredients: 

• 2 French baguettes, 
• 2 mozzarellas in brine, 
• 2 vine-ripened tomatoes, 
• salt and pepper to taste,
• basil leaves.

Step 1. Place the washed and dried fresh basil leaves in a blender. Pour in the olive oil. Add the cashew nuts, grated Parmesan cheese, and peeled garlic cloves. Blend everything.

Step 2. Cut the baguette in half. Spread the prepared pesto and season with salt and pepper. Arrange slices of tomatoes alternately with pieces of mozzarella. Vine-ripened tomatoes work best here due to their flavour and juiciness. You can additionally sprinkle the baguettes with grated Parmesan cheese.

Step 3. Place the prepared bruschettas in an oven preheated to 200°C for about 15 minutes. Serve warm when the baguette is pleasantly crispy and the mozzarella stretches with each bite. Garnish with basil. Enjoy!