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Pesto Platter

A truly glam, but easy to make starter. Make a big batch of bruschetta and spread our delicious Pestos over. Add a few garnishes like roast pepper strips, baby tomatoes, Parmesan shavings, etc. The ideal hand-held nibble to enjoy.
Pesto Platter
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You Will Need:

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

Ina’s Tip

These snacks can be prepared up to four hours beforehand. Cover lightly and leave at room temperature

Method:

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 remaining Roasted Red Pepper Pesto and top with an anchovy fillet.

Arrange on a platter and serve.

Pesto Platter

A truly glam, but easy to make starter. Make a big batch of bruschetta and spread our delicious Pestos over. Add a few garnishes like roast pepper strips, baby tomatoes, Parmesan shavings, etc. The ideal hand-held nibble to enjoy.
Pesto Platter

You Will Need:

Bruschetta
  • 1 long French loaf, cut into slices ± 1 cm thick
  • olive or canola oil
  • Ina Paarman’s Green Onion Seasoning
Toppings
  • 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
  • anchovy fillets
Ina’s Tip

These snacks can be prepared up to four hours beforehand. Cover lightly and leave at room temperature

Method:

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 remaining Roasted Red Pepper Pesto and top with an anchovy fillet.

Arrange on a platter and serve.

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