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Recipe from Weber's Greatest Hits by Jamie Purviance

Bruschetta with Tomato, Olive and Pesto

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    5 mins

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    5 mins

the Ingredients

  • Slices of day-old bread
  • Melted butter or oil
  • Tomato Topping
  • 4 tomatoes
  • ½ bunch of basil
  • Salt
  • Pepper
  • Sugar
  • Olive Tapenade
  • 1 jar of pitted black olives
  • 1 clove of garlic
  • 1 tablespoon brown sugar
  • 3 tablespoons olive oil
  • Salt
  • Pepper
  • Pesto
  • 1 bunch of parsley
  • 3½ ounces olive oil
  • ¼ cup of sunflower seeds
  • ¼ cup of grated Parmesan cheese
  • 1 tablespoon brown sugar
  • Salt
  • Pepper

Instructions

  • 01Wash the tomatoes and cut into quarters. Remove the seeds and finely dice the flesh. Place in a bowl. Finely chop the basil and mix with the tomatoes. Season to taste with salt, pepper and a bit of sugar.
  • 02 Drain the black olives. Peel the garlic and crush in a blender. Blend to a smooth paste with the olives, brown sugar and olive oil. Season to taste with salt and pepper.
  • 03Wash the parsley and spin dry, then blend with the oil to make a smooth paste. Add the sunflower seeds, Parmesan and brown sugar, and blend well. Season to taste with salt and pepper.
  • 04Prepare the grill for direct cooking over medium heat (350-450°F).
  • 05Brush the slices of bread with butter or oil, and place them on the hot grate. Allow them to brown slightly on both sides. Remove the bread and spread with the different toppings.
Ingredients
Instructions