Tomato & Basil Bruschetta with Sunflower Seed Pesto

Ingredients

• 1 loaf Baguette
• 1 pint Cherry Tomatoes
• 1/4 cup Fresh Basil
• 2 cloves Garlic
• 1/4 cup Sunflower Seeds
• 1/4 cup Olive Oil
• 1 tbsp Lemon Juice
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

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

Instructions

1. 1Preheat your oven to 190°C.
2. 2Slice the 1 loaf baguette into 1.27 cm thick rounds. Brush each slice with a little of the 1/4 cup olive oil. Place the slices in a single layer on a baking sheet and bake for 5 to 7 minutes, or until they are lightly golden brown and crisp.
3. 3While the baguette slices are toasting, combine the 1/4 cup sunflower seeds, 1/4 cup fresh basil, 2 cloves garlic, the remaining 1/4 cup olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper in a food processor. Process until the mixture is smooth and forms a pesto. This is your sunflower seed pesto.
4. 4Dice the 1 pint cherry tomatoes into small pieces.
5. 5Spoon a small amount of the sunflower seed pesto onto each toasted baguette slice.
6. 6Top the pesto with the diced cherry tomatoes.
7. 7Garnish with a few fresh basil leaves.
8. 8Serve immediately.

Substitutions

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