BRUSCHETTA WITH CRICKET PESTO
Time: 20 minutes
Baguette – 1
Sun-dried Tomatoes – 6 – 8
Mozzarella – 1
Basil – large bunch
Garlic Clove – 3
Olive Oil – 180ml
Grated Parmesan - 50g
Pine Nuts – 20g
Italian Herbs – 1 tbsp
Salt and Pepper
MAKE THE BRUSCHETTA | 10 mins
Pre-heat the oven to 190 C.
Slice the baguette diagonally so you have long slices.
Pour 40 ml of the olive oil over the bread slices.
Rub one of the garlic cloves over both sides of each bread slice.
Sprinkle Italian herbs over the bread.
Bake in the oven for 5 – 8 mins (or until crispy)
MAKE THE PESTO | 5 mins
Add the basil, rest of the garlic, olive oil, parmesan, pine nuts, crickets, and a pinch of salt to a bowl.
Either blitz to a smooth paste with a stick blender or use a pestle and mortar.
SERVE | 5 mins
Tear the mozzarella into smaller pieces.
Spread the pesto onto the bruschetta, add the sun-dried tomatoes and top with the mozzarella.
Season with salt and pepper.
Cook this recipe with our Ready to Cook Dried Crickets.