Olive Bruchetta with Tomato and Basil
Olive Bruchetta with Tomato and Basil

Serves 6-8

BRUCHETTA

1 French-style loaf, cut into slices ± 1 cm thick
canola or olive oil
Ina Paarman's Reduced Salt Garlic & Herb Seasoning

Brush the one side of the bread lightly with oil and then sprinkle lightly with Garlic & Herb Seasoning. Bake at 200°C for ± 10 minutes until golden. Serve straight away - or leave to cool down completely and then store in an airtight container.

TOPPING

1 x 125 g Ina Paarman's Olive Pesto
1 x 200 g punnet very ripe cherry tomatoes, halved
½ t (2,5 ml) sugar
1 t (5 ml) Ina Paarman's Green Onion Seasoning
¼ punnet fresh basil leaves
olive oil
freshly ground black pepper

Spread the bruchetta with the Pesto. Be quite generous. Halve the tomatoes and toss them with the sugar and Green Onion Seasoning. Top the bruchetta with fresh whole basil leaves and tomatoes. Drizzle each slice with a little olive oil and add a good grinding of black pepper. 

 

ORIGINAL:  http://www.paarman.co.za/MOTM/feb_2010.aspx#option1