Recipe for easy Pesto Platter – a great starter or cocktail platter

1 long French loaf, cut into slices ± 1 cm thick
olive or canola oil
Ina Paarman’s Green Onion Seasoning

1 red pepper, seeded and sliced
olive oil
1 x 125 g Ina Paarman’s Roasted Red Pepper Pesto
1 x 125 g Ina Paarman’s Basil Pesto
cherry tomatoes, halved
Parmesan shavings
1 x 125 g Ina Paarman’s Olive Pesto
anchovy fillets

How to
Adjust the oven rack to the middle position. Preheat oven to 200°C. Place the red pepper slices, tossed with olive oil, in a small ovenproof dish and start baking it in the oven while preparing the bread.

Brush the one side of the bread with oil and then sprinkle lightly with Green Onion Seasoning. Bake for ± 10 minutes until golden. Leave to cool down completely and then store in an airtight container.

Assemble as follows: Divide the bruschetta into 3 lots. Spread one third with Roasted Red Pepper Pesto and garnish with a strip of roasted red pepper. Spread the second third of bruschetta with Basil Pesto and top with a cherry tomato cut in half and a shaving of Parmesan. Lastly spread the remaining bruschetta slices with the Olive Pesto and top with an anchovy fillet.

Arrange on a platter and serve.

By: Ina Paarman

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