Homemade Pesto and Salami Bruschetta
Submitted by Mariclare Rethore
Adapted from The Kinfolk Table
There is nothing like a bruschetta dish. One of my favorite restaurants in Phoenix is known for its bruschetta menu and after a visit there I decided to recreate on of their signature dishes at home: Salami Pesto Bruschetta.
Cooking Instruction
For the pesto
- 1. In a food processor, pulse the basil, garlic, oil, salt and pepper until finely chopped
- 2. Transfer the pesto to a medium sized bowl, and stir in lemon zest and juice
- 3. Stir in additional oil, 1 tablespoon at a time, to adjust the consistency as desired
- 4. Set pesto aside or store in the refrigerator
For the bruschetta:
- 1. Slice the French bread into individual slices, about an inch thick
- 2. Soak the slices in olive oil and place on a cookie sheet
- 3. Set the oven to bake at 350 degrees and bake the bread until golden brown, approximately 10 minutes
- 4. Add a base layer of homemade pesto to each slice and over with salami, salt and pepper to taste
Ingredients
For the pesto
- 2 cups fresh basil leaves
- 2 garlic gloves, peeled
- Kosher salt and greshly ground balck pepper, to taste
- ½ cup extra virgin olive oil, add more as needed
- Zest and juice of 1 lemon
For the bruschetta
- 1 loaf French bread
- 1 pound deli-sliced salami
- Prepared pesto