Bruschetta with Figs and Rocket

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an easy starter or lunch time dish
for 10 bruschetta
10 slices sourdough bread or Tuscany bread
2 cloves garlic
extra virgin olive oil
salt and freshly ground black pepper
10 figs
50g rocket
extra virgin olive oil
aged balsamic vinegar
salt and freshly ground black pepper
Rocket pesto
1-2 cloves of garlic
200g rocket
3 sprigs of fresh mint chopped
6 sprigs of fresh parsley chopped
1 tbsp pine chopped
4 tbs olive oil
coarse salt
50 g fresh ground Parmesan cheese
fresh ground black pepper
a squeeze of lemon juice
anchovies cut into strips
1. Heat a griddle pan or grill until hot. Grill the slices of bread on both sides. Lightly rub one side with peeled garlic, season with some salt and pepper and drizzle over some olive oil.
2. For the rocket pesto :-Wash the rocket well and remove any very thick stalks and chop finely
3. Crush the garlic in a pestle and mortar add the rocket together with the mint and parsley and work it to a paste with the finely chopped pine nuts (this can also be done in the foodproccessor but the result is less creamy
4. Add the olive oil, salt, pepper and Parmesan cheese to the paste
5. Season with some lemon juice
6. For the topping, cut the figs into quarters or eighths, depending on their size. (You could also quickly fry them, tossing them in a wok pan with a delicious olive oil, salt and pepper)
Season with salt and pepper and toss with olive oil and balsamic vinegar. Add the rocket and toss lightly.
7. Spread the rocket pesto on to the toasted bread. Place on the rocket and figs and drizzle with some more olive oil before serving.
8. If desired garnish with thin strips of anchovies.
Rocket was growing in my garden !!!
The end of my boer een kool, cabbage et. The neighbours tree fell on it and the front of my garden house

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