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Rocket pesto bruschetta: a simple and delicious recipe.

Olio Farchioni
Rocket pesto bruschetta: a delicious Italian apetizer! Let's prepare it together.
5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer
Cuisine Italian
Servings 4 people
Calories 230 kcal


  • 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.



Calories: 230kcal