Basil Pesto & Spring Onion Sourdough Bruschetta
Ingredients
- 400 g vine cherry tomatoes washed, chunky chopped
- 1 bunch spring onions washed, chopped
- 1 bunch fresh basil leaves
- 1 spoonful green basil pesto
- 1 large clove fresh garlic
- 6 large slices sourdough bread
Instructions
- Begin by preparing the ingredients by chopping the tomatoes into chunky pieces.
- Next, wash and slice the spring onions finely.
- Then chop the garlic.
- Wash the basil leaves then finely slice them.
- Place all of the prepared ingredients into a large bowl and mix together.
- Next, add a generous spoonful of green basil pesto.
- Toast the sourdough bread slices.
- Spoon the bruschetta topping onto the toasted sourdough and sprinkle with ground black pepper before serving.
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