Rocket pesto bruschetta: a simple and delicious recipe
Rocket pesto bruschetta: a simple and delicious recipe.
Ingredients
- 4 slices of bread
- 100 gr Rocket leaves
- 40 gr Parmigiano Reggiano Grated
- 30 gr Pine nuts
- to taste Extra virgin olive oil Il Casolare
- to taste Salt
Instructions
- Thoroughly wash and dry the rocket
- Chop it with a sharp knife.
- Add pine nuts and keep chopping
- Put the mixture into a bowl, add grated Parmigiano Reggiano and salt, then stir.
- Gradually add the Farchioni DOP UMBRIA olive oil until the mixture is creamy and smooth.
- Toast bread slices on both sides on a non-stick pan.
- Spread the rocket pesto on the toast, and serve.
Video
Bruschetta is one of the most popular Italian starters; it is also one of the easiest and most versatile dishes, open to very simple but also to very sophisticated solutions. Today we’ll prepare a delicious bruschetta with rocket pesto.
Rocket pesto: let’s prepare it together
Everybody knows about basil pesto… but very few people have ever tasted rocket pesto. Its taste is peculiar, bitter, slightly spicy: perfect for an unusual bruschetta.
Of course, the first thing you need is the best fresh rocket. When you make your choice:
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Make sure that the leaves are crisp, nicely green, with well-defined edges.
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Pick smaller leaves, as larger ones may be too bitter.
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If you do not plan to use the rocket immediately, try to buy a bunch with roots. If you wrap it in damp paper it will last longer (keep it in the refrigerator’s vegetable compartment).
Just before preparing the rocket pesto for your bruschetta, wash the leaves thoroughly, let them soak for a while, then rinse them under running water. Don’t forget to pat them dry.
Rocket pesto: preparation tips
For this recipe to be 100% successful, you need to use the right ingredients and the correct method.
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We advise against using a blender to chop the rocket and pine nuts. The heat it yields would oxidize the delicate leaves of the rocket, and turn them dark
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Arm yourself with a little patience and chop everything up with a knife.
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If you really want to use a blender, do it at minimum speed, turning it on for a few seconds, then stopping and starting it again: this will reduce the heat.
You will then add Parmigiano Reggiano, pine nuts and the inevitable extra virgin olive oil to the chopped rocket. This will bind all the ingredients together and add flavor to the mix.
We have selected the Farchioni DOP Umbria Extra Virgin Olive Oil. It is produced from olives of several varieties grown on the Martani Hills: Moraiolo, San Felice, Leccino, Frantoio. The olives are milled within 24 hours of harvesting to retain their freshness and flavors.
The scent of this oil is reminiscent of fresh fruit, and its taste is rich in bitter and fruity notes: it blends perfectly with the characteristic flavor of rocket, and makes our pesto even tastier.
