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. 1. In a food processor, pulse the basil, garlic, oil, salt and pepper until finely chopped
  2. 2. Transfer the pesto to a medium sized bowl, and stir in lemon zest and juice
  3. 3. Stir in additional oil, 1 tablespoon at a time, to adjust the consistency as desired
  4. 4. Set pesto aside or store in the refrigerator
For the bruschetta:
  1. 1. Slice the French bread into individual slices, about an inch thick
  2. 2. Soak the slices in olive oil and place on a cookie sheet
  3. 3. Set the oven to bake at 350 degrees and bake the bread until golden brown, approximately 10 minutes
  4. 4. Add a base layer of homemade pesto to each slice and over with salami, salt and pepper to taste