MEATLESS MONDAY (PESTO, MANGO, AVOCADO & TOMATO BRUSCHETTA)

LOVELY MEDITERRANEAN BRUCHETTA 

Do you ever serve sandwich or bruchetta for dinner? Or are you a ‘hot big meal only’ kind of person? We love making “things on toast” for dinner, and the better quality bread, topped with an even better colorful topping makes this dish stand out around here. Not only for its often superb blend of flavors, but also for the added bonus of a healthy 5 minute meal, which to be honest, is something of a necessity around here.

This is what you need: Pesto, red plum tomatoes, avocado, mango, manchego cheese, baker-fresh-bread (or toast it golden brown), pinenuts, olive oil, fresh basil, salt & pepper.

This is what you do: Prepare the tomatoes first. Parboil tomatoes for one minute in boiling water that has just been removed from the hob. Drain. Using a sharp small knife, remove the skins of the tomatoes. Cut them in halves or quarters and remove the seeds and juice from their centers.  Chop avocado and mango, and combine with tomato, add salt and pepper to taste. Heap the tomato mixture onto each piece which we covered in homemade pesto*, drizzle over some olive oil and grated manchego cheese, and some grilled pine nuts.

… pesto? We usually make a batch and stick it in the fridge for the week.

This is what you need: 1 garlic clove, pinch of salt and 3 good handfuls of basil leaves, 1 handful of pine nuts (slightly roasted), 1 handful of grated parmesan or manchego and a squeeze of lemon juice and olive oil. Pulse in food processor or mortar. Season to taste. Keep adding cheese or oil until you are happy with the result.

/Louisa