Tomato & Basil Bruschetta with Sunflower Seed Pesto

Ingredients

• 1 loaf Baguette
• 2 cups Ripe Tomatoes
• 1/2 cup Fresh Basil
• 2 cloves Garlic
• 1/4 cup Sunflower Seeds
• 1/4 cup Olive Oil
• 1/4 cup Parmesan Cheese
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C. Take the 1 loaf of Baguette and slice it into 1.27 cm thick pieces.
2. 2Arrange the 1.27 cm thick baguette slices on a baking sheet. Brush both sides of each slice lightly with 1/4 cup Olive Oil. Place the baking sheet in the preheated oven and toast for 8-10 minutes, or until the slices are golden brown and slightly crisp.
3. 3While the baguette slices are toasting, prepare the sunflower seed pesto. Add the 1/4 cup Sunflower Seeds, 1/2 cup Fresh Basil, 2 cloves Garlic, and 1/4 cup Parmesan Cheese to a food processor. Pour in 1/4 cup Olive Oil and process until the mixture is smooth. Set the pesto aside.
4. 4Prepare the tomato topping. Dice the 2 cups Ripe Tomatoes and place them in a small bowl. Add the 1/4 teaspoon Salt and 1/4 teaspoon Black Pepper to the diced tomatoes and gently toss to combine.
5. 5Once the baguette slices are toasted and golden brown, remove them from the oven. Spoon a portion of the diced tomato mixture onto each toasted baguette slice.
6. 6Add a dollop of the prepared sunflower seed pesto on top of the tomatoes on each slice.
7. 7Serve the Tomato & Basil Bruschetta with Sunflower Seed Pesto immediately.

Substitutions

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