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Hazelnut Pesto Bruschetta

Hazelnut Pesto Bruschetta

A reinvention of this Italian appetizer with bright hazelnut pesto spread over toasted sourdough and finished with fresh tomato and red onion. Ingredients: For the Toast: 2 Slices Sourdough Bread 2 Tbsp (24 mL) Extra Virgin Olive Oil Kosher Salt (as needed) For the Pesto: ¼ cup (34.5 grams) Toasted Hazelnuts 1 ½ Scallions ⅛ cup (16.5 grams) Shallot ½ Garlic Clove 1 ½ cup (38 grams) Parsley Leaves ½ Tbsp (6 mL) Extra Virgin Olive Oil (to sautée) ½ cup (17.5 grams) Parmesan ¼ cup (50 mL) Extra Virgin Olive Oil 1 ½ Tbsp (19.5 mL) Lemon Juice ½ tsp (2.5 mL) Red Wine Vinegar ½ tsp (1.5 grams) Kosher Salt For the Garnish: ⅛ Red Onion 4 Cherry Tomatoes     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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