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godz. - 23:11

Bruschetta with peppermint pesto


Everybody who has even once planted peppermint on the balcony or in the garden knows that from a little seedling grows a big bush. Next year we will have a few bushes in the garden. Peppermint grows on my balcony every year. I add it to lemonade, which is excellent on a hot day. Peppermint leaves are a beautiful decoration for desserts and cakes.

Today I used peppermint leaves for preparing a refreshing pesto for bruschetta. This swift snack looks beautiful and tastes excellent. I added goat cheese, but mozzarella and feta cheese are also great.

2 big slices of bread
2 fistfuls of peppermint leaves
1 fistful of parsley
2 tablespoons of pistachios
1 small clove of garlic
2 tablespoons of parmesan
100 ml of olive oil
salt and pepper
for decoration:
cherry tomatoes, bilberries and pistachios

Wash the peppermint leaves and parsley. Blend them with the pistachios, parmesan, garlic and olive oil. Spice them up with salt and pepper. Heat the oven up to 180C. Put the slices of bread in the oven for 3-4 minutes. Put the pesto onto the hot bread. Decorate with the cherry tomatoes, bilberries and pistachios. Serve at once.

Enjoy your meal!

Try also:
Coconut bake with challah and fruit
Bruschetta with tomatoes and avocado
Something for bread, i.e pastes with smoked mackerel.


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