Italian tricolor bruschetta with homemade pesto: A quick delight

Bruschetta is a dish you can prepare in a few minutes, making it perfect for emergencies. The filling here is pesto and tomato. The crunch is delightful and tastes so good that not even crumbs are left behind. This tricolor version of bruschetta is a true feast in its simplest form. It will make not only Italians fall in love with it.

Three colors—green pesto, white cheese, and red tomato—resemble the Italian flag. This bruschetta represents one of the world's most popular cuisines. The ingredients are simple and fresh, the foundation of every Italian grandma's cooking.

The homemade pesto gives the dish its unique flavor. Basil, cashew nuts, garlic, and Parmesan cheese are a combination that wins over food lovers' hearts. You can prepare a larger portion immediately and serve it with pasta for lunch.

Ingredients:

Basil Pesto:

                  
• 2 oz basil leaves
• 2 oz cashew nuts
• 1/3 cup olive oil
• 2 cloves garlic
• 2 oz grated Parmesan cheese

Other ingredients:

• 2 French baguettes
• 2 mozzarellas in brine
• 2 vine-ripened tomatoes
• Salt and pepper to taste
• Basil leaves

Step 1. In a blender, place the washed and dried fresh basil leaves, pour in the olive oil, add the cashew nuts, grated Parmesan cheese, and peeled garlic cloves. Blend everything.

Step 2. Cut the baguette in half. Spread the prepared pesto and season with salt and pepper. Arrange slices of tomatoes alternately with pieces of mozzarella. Vine-ripened tomatoes work best here due to their flavor and juiciness. You can additionally sprinkle the baguettes with grated Parmesan cheese.

Step 3. Place the prepared bruschettas in an oven preheated to 400°F for about 15 minutes. Serve warm, when the baguette is pleasantly crispy, and the mozzarella stretches with each bite. Garnish with basil. Enjoy!