Pesto canapes are our new favourite ‘bruschette’!

Check out how to make them and win everyone over. #shorts

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Recipe

Ingredients:

Serves 4-8

· 1 baguette, sliced

· Olive oil

· Barilla Pesto Genovese

· 1 bunch of asparagus, trimmed and chopped to 2-inch pieces

· 2 oz goat cheese crumbled

· 1-2 tbsp almond slices

· Sundried tomatoes 2tbsp

· Salt & pepper

Method:

1. Preheat the oven to 375°F. Slice the baguette diagonally in slices. Lay the baguette slices on a baking tray and drizzle both sides with olive oil, move around to coat evenly. Season with some salt and pepper.

2. Bake for around 5 minutes on each side until golden brown & crispy.

3. Chop the asparagus & roughly dice the sundried tomatoes

4. Add a drizzle of olive oil to a griddle pan and fry the asparagus with a pinch of sea salt for 6-9 minutes until tender.

Time to build your bruschetta:

5. Take a piece of bruschetta and spread approximately 1/2 tablespoon of pesto across the top. Then top with 2-3 pieces of asparagus.

6. Add crumbled goat cheese on top of the asparagus, then add the sundried tomatoes and finish with a sprinkling of almond slices and season with salt & pepper.

Видео Pesto canapes are our new favourite ‘bruschette’! канала Barilla