Sourdough & Mixed Pesto Bruschetta

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: damndelicious

Ingredients

  • Olive and Rosemary Sourdough Bread (1 loaf)

  • Sundried Tomato Pesto (6-8 tsp)

  • Basil Pesto (6-8 tsp)

  • Burrata Cheese (optional)

  • A2 Ghee, Butter or Olive Oil

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Cut the sourdough loaf into desired number of slices and then brush them with ghee, butter or olive oil and then toast till crisp either in a toaster or on a skillet on medium heat.

  2. Layer with sundried tomato pesto, then burrata and then basil pesto.

  3. Cut into slices, serve and enjoy!

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