Starting with a sourdough bread, then adding homemade pesto, tomato and galic you can made an amazing bruschetta.

Sourdough bread

Ingredients

  • 500g all-purpose flour
  • 10g salt
  • 5g dry yeast
  • 350g water (room temperature)

Instructions

  • Combine all ingredients very well and let it rest for 10 minutes
  • Fold the dough from the bottom up 10 times and then let it rest for 10 minutes
  • Repeat this proccess 6 times
  • Let it rest for 1 hour
  • Place the dough in a closed pan (you can place a baking paper in the bottom)
  • Bake for about 25 minutes with the pan closed (250ºC)
  • Remove the lid from the pan and let it bake for more 20 minutes

Pesto

Ingredients

  • Basil and/or rocket
  • Garlic
  • Nuts (walnut, brazil nut, etc..)
  • Matured cheese (parmezan, pecorin, etc..)
  • Olive oil
  • Salt
  • A bit of lemon juice or vinegar

Instructions

  • Just mix all ingredients very well.
  • Remmember to cover the pesto with olive oil to make it last longer.

Bruschetta

Ingredients

  • Slices of Ciabatta (or other bread)
  • Pesto
  • Tomato souce with garlic
  • Grated cheese

Instructions

  • Put the bread slices in a baking tray with a bit of olive oil on top
  • Bake it for 5 minutes
  • Place the tomato souce on top of the slices
  • Place a bit of the grated cheese on each slice
  • Bake it for 20 minutes (or until the cheese is au gratin)
  • Place a bit of pesto on each slice