Bruschetta with Pesto


4 Tomatoes
1 garlic clove
2 tablespoons olive oil
pinch of salt


15 g fresh basil
10 g parmesan, grated
20 g cashews, roasted
1 garlic clove
100 ml olive oil

You’ll need: Herb and spice chopper or Food Processor


  1. Halve the tomatoes and remove the core. Cut the tomato meat into small cubes.
  2. Mix the diced tomatoes with salt, garlic and olive oil.
  3. For the pesto: Add basil, parmesan, garlic clove, cashews and olive oil to the herb and spice chopper, attach to the Cooking Chef and blend.
  4. Spread the diced tomatoes over the toasted bread, drizzle with the pesto and serve.


Baked in partnership with Kenwood Switzerland

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