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Mozzarella Pesto Bruschetta

Ridiculously easy and really delicious!

Really simple and really tasty!  I like a goaty goat but you can go with a creamier more subtle cheese if you like.

Mozerella Pesto Bruscetta

Recipe

  • INGREDIENTS
  • 1 small stone baked baguette – or sourdough, or what ever you can get.
  • 1 jar basil pesto
  • 1 packet of Mozzarella – go for the most expensive if you can!
  • 1/2 cup of frozen peas
  • 2 tbsp pine nuts
  • Olive oil
  • Dried herbs – oregano, mixed herbs or similar
  • Salt and black pepper
  • Make your crostini – slice the baguette into 1cm slices.  Toss in a large bowl whilst generously drizzling oil, then add salt and pepper and herbs whilst still tossing around in the bowl.
  • Heat the grill and toast on each side until they have a nice golden tint – crispy but not burnt.
  • Boil your peas for 3 minutes or until just cooked.  Drain and mix with 3 tbsp of pesto, mush the peas a bit so all of the flavours combine.  Season to taste.
  • In a dry pan toast the pine nuts – get the pan hot and keep them moving, once they start to go golden they go quick and you don’t want to burn them.  Set them aside in a different dish when they are golden.
  • Spread a generous spoonful of the pea and pesto on your crostini.  Tear off pieces of Mozzarella and place them on top with a few pine nuts mixed in.  Grind over some black pepper for the finishing touch.
  • Literally mouthwatering and perfect with the Gran Cerdo Blanco.

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