Bruschetta with Arugula Pesto – Donna Hay Styling and Photography Challenge #6
Ingredients
- 4 slices of bread
- 1 clove garlic (cut in half)
- extra-virgin olive oil to drizzle on the bread
- few slices of fresh mozzarella
- 8 slices of pancetta
- black pepper (coarsely ground)
- chili flakes (optional)
for the arugula pesto
- 1 cup fresh arugula
- ½ cup fresh cilantro
- 4 walnuts (roughly chopped)
- 1 garlic clove
- 1 tablespoon lemon juice
- 4 tablespoons extra-virgin olive oil
- ½ cup grated parmesan cheese
- pinch of salt
Instructions
- Put all the ingredients for arugula pesto in a food processor and mix it to make a smooth pesto. I kept a little chunky texture for the pesto as that's how we like it.
- Place the bread on a baking sheet, drizzle with olive oil and broil it on high for 4 minutes.
- In the meantime, heat a pan and cook the pancetta for about few seconds on each side to make it crispy.
- Once the bread comes out of the oven, rub garlic on the hot bread.
- Spread some pesto on the bread. Place 2 slices of mozzarella and two pieces of pancetta on top.
- Sprinkle some chili flakes and enjoy!
Nutrition
Serving: 1Servings