Rocket pesto bruschetta: a simple and delicious recipe.
Rocket pesto bruschetta: a delicious Italian apetizer! Let's prepare it together.
- 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
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.