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Bruschetta with pistachio pesto

Bruschetta with pistachio pesto

Classic bruschetta with pistachio pesto. This is a really simple but spectacular recipe: try it to believe!


  • 10 slices of homemade bread (or half slices if the bread is large)
  • 110 grams of pistachio pesto
  • 50 grams of cherry tomatoes
  • salt to taste.
  • Grana Padano DOP (coarsely grated) or salted ricotta cheese if desired


Cut the bread into not-too-thick slices and toast them in the oven or on a grill.
Cut the cherry tomatoes and season with salt (and pepper, if desired). Spread Mastro Vincenzo pistachio pesto on slices of bread; add pre-cut cherry tomatoes, shavings of Grana grosso or salted ricotta cheese if preferred.
Plate and eat!

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