Bruschetta with Pesto and Turkey Breast

Directions

1. 1

   Step 1

   

   Wash the arugula and basil, spread them on a paper towel to dry. Wash and peel the garlic. Prepare a blender with a bowl, a grater, and a frying pan.

2. 2

   Step 2

   

   Heat a dry frying pan over medium heat. Add the pine nuts. Toast them, stirring, for 1–2 minutes. Let the nuts cool slightly.

3. 3

   Step 3

   

   Place the toasted nuts in the blender bowl. Coarsely grate the parmesan into it. Add the arugula and basil sprigs. Cut 1 garlic clove into 3–4 pieces and add it to the ingredients in the bowl.

4. 4

   Step 4

   

   Blend the contents of the blender bowl for 1–2 minutes until you get a non-uniform mass with large fragments of ingredients. Pour in ¼ cup of extra virgin olive oil and process a little more until you get a thick, viscous sauce consistency.

5. 5

   Step 5

   

   Cut the ciabatta into even slices. Cut the second garlic clove in half. Slice the mozzarella into thin round slices.

6. 6

   Step 6

   

   Brush the bread slices on both sides with extra virgin olive oil. Heat the now-free frying pan over high heat and toast the bread for 1–2 minutes on each side.

7. 7

   Step 7

   

   Rub the toasted ciabatta slices with garlic on one side, spread them with pesto sauce. Arrange the mozzarella slices on the sauce, slightly overlapping, and top with pieces of cured turkey breast, laid in gentle waves.

8. 8

   Step 8

   

   Sprinkle the bruschetta with pesto and turkey breast with freshly ground black pepper.