bruschetta of sage

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I love sage and have many different sorts in my garden
Bruschetta con pistou di salvia
1 ciabatta bread or make your own Tuscan bread
1 small bunch of sage
1 bunch of parsley
2 cloves of garlic
4 el pine tree nuts
salt and pepper
parmesan cheese
extra virgin olive oil
large fresh shrimps
Or delicious Luganega sausage slim sausages not individually twisted into links but sold in a coil, rather like sausages from Toulouse
extra virgin olive oil
lemon juice
salt and pepper
Cut the bread in slices of 1cm
Toast the bread on both sides on a hot grill
Rub the surface with a cut clove of garlic to give an extra kick
Process to a puree the sage, parsley, garlic, pine tree nuts, salt, pepper and parmesan cheese sprinkled with a little olive oil
Spread the pesto on the bruschetta
Marinate the shrimps in olive oil, lemon juice, salt and pepper and roast on a very hot grill plate. Garnish each bruschetta with one or two shrimps
Put the Luganega sausage on the hot grill and heat through e garnish each bruschetta with slices of sausage

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