Bring the taste of the Mediterranean to your plate with these light and refreshing bruschetta. We’ve used Food Doctor pitta breads instead of white bread as they are high in fibre and taste delicious toasted. The homemade pesto adds a real kick to the bruschetta and the fresh tomatoes, which are rich in an antioxidant called lycopene, make you feel as if summer couldn’t come soon enough.
2 Food Doctor pitta bread
2 large tomatoes (as ripe as possible), roughly chopped with the core removed
Few fresh basil leaves, thinly chopped
Half a small red onion, diced
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
20g feta cheese
For the pesto:
Large bunch of fresh basil
1 handful of pine nuts
1 handful of parmesan, grated
2 tbsp of extra virgin olive oil
Juice of half a lemon
1 clove of garlic, grated or finely sliced
Pinch of salt and pepper
- To make the pesto, add all the ingredients to a food processor and whizz until smooth. If you have time then it’s worth pan frying the pine nuts for a few minutes to help release the oils. As you will only need a small amount of the pesto for the bruschetta, the rest can be frozen or kept in the fridge to use in salads or with fish.
- To prepare the bruschetta; toast the pitta breads and cut each one into 4 thin slices (see photo).
- Spread a thin layer of pesto on each piece of pitta bread.
- In a small bowl add the chopped tomatoes, red onion, basil, extra virgin olive oil and balsamic vinegar, and give it a good stir.
- Carefully place a tablespoon of the tomato mix on each piece of pitta bread.
- Sprinkle with a few extra basil leaves and pieces of feta cheese before serving.