Tricolour bruschetta: Your quick, delicious Italian delight

This bruschetta perfectly embodies the essence of Italian cuisine. We have crispy bread, homemade basil pesto, melted mozzarella, and juicy tomato—forming an ideal trio for a family dinner or party snack.

Bruschetta is a dish you can prepare in a few minutes, making it perfect for emergencies. It resembles a rustic casserole, but instead of mushrooms and onions, pesto and tomato are filling here. The crunch is delightful, and the taste is so good that not even crumbs are left behind. This tricolour version of bruschetta is a true feast in its simplest form. It will make not only Italians fall in love with it.

Three colours—green pesto, white cheese, and red tomato—reminiscent of the Italian flag—make this bruschetta a great representation of one of the world's most popular cuisines. The ingredients are simple and fresh, the foundation of every Italian grandma's cooking.

The homemade pesto gives this dish its unique flavour. Basil, cashew nuts, garlic, and Parmesan cheese combine to win over food lovers' hearts. You can prepare a larger portion immediately and serve it with pasta for lunch.

Ingredients: 

Basil Pesto: 

• 60 grams of basil leaves,
• 60 grams of cashew nuts, 
• 80 millilitres olive oil, 
• 2 cloves garlic, 
• 60 grams grated Parmesan cheese. 

Other ingredients: 

• 2 French baguettes, 
• 2 mozzarellas in brine, 
• 2 vine-ripened tomatoes, 
• salt and pepper to taste,
• basil leaves.

Step 1. Place the washed and dried fresh basil leaves in a blender. Add the olive oil, cashew nuts, grated Parmesan cheese, and peeled garlic cloves. Blend everything.

Step 2. Cut the baguettes in half. Spread the prepared pesto and season with salt and pepper. Arrange slices of tomatoes alternately with pieces of mozzarella. Vine-ripened tomatoes work best here due to their flavour and juiciness. You can additionally sprinkle the baguettes with grated Parmesan cheese.

Step 3. Place the prepared bruschettas in an oven preheated to 205°C for about 15 minutes. Serve warm when the baguette is pleasantly crispy and the mozzarella stretches with each bite. Garnish with basil. Enjoy!