Fig and Pesto Bruschetta

2 c. Roma tomatoes, diced
1/4 c. Bothwell Cheese parmesan, shredded
2 garlic cloves, minced
1 Tbsp. Pesto Olive Oil
1 Tbsp. Fig Balsamic
sea salt & pepper to taste
3 Tbsp. fresh basil, cut into thin strips
1 Tbsp. red onion, brunoise (optional)

Mix all ingredients in a bowl, using a spoon or spatula to ensure to not turn your toppings into mush. Cover and refrigerate for 30 minutes to develop flavour.

Serve with crostini or bread.

Featured at the J'em Bistro Prairie Oils & Vinegars night!

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