“It’s a classic favorite, which is why I chose to pair it with Giesen’s Sauvignon Blanc – the combination of Giesen’s citrusy and fruity notes married with the herbaceous pea pesto bruschetta is truly a match made in heaven!”
Ashley Hankins @eatfigsnotpigs
Ingredients
Tomato Topping
1 lb. ripe tomatoes, diced
1/2 C red onion, minced
3 TB extra virgin olive oil
1 TB basil, minced, plus more for garnish
1 tsp flakey sea salt, plus more to serve
Bread
1 rustic loaf or baguette, cut into ½ inch slices
Extra virgin olive oil, for brushing
1-2 cloves garlic
Pea Pesto
1 C fresh peas, shelled
1/2 C basil, plus more for topping
1/4 C olive oil
1/4 C nutritional yeast
1/4 C pine nuts
4 cloves garlic
1 TB fresh lemon zest
1 TB fresh lemon juice
1 tsp kosher salt
Optional Garnish: Balsamic glaze
Directions
Tomato topping: combine all the topping ingredients in a bowl and mix to combine. Taste and adjust salt if necessary. Set aside.
Add all pea pesto ingredients to a food processor. Pulse until smooth.
Lightly brush sliced bread with olive oil and grill until crisp. When cool to touch, but still warm, rub the grilled side of the bread with the garlic.
To assemble: smear pea pesto to evenly coat each slice of grilled bread. Top with large spoonful of the tomato mixture.
Drizzle with balsamic glaze and fresh basil.
Enjoy with Giesen 0% Sauvignon Blanc!
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