Paris in August ! What a strange idea to be here in the middle of Summer you might say, but I’m here for 9 full days and I might just as well make the most of it ! All my little shops and grocery stores are closed but fortunately department stores aren’t and I’ve just found amazing and delicious fresh herbs for my next recipes I will post this Summer. Meanwhile, here’s an incredible bruschetta recipe, tasted and validated this Summer. The idea is to mix a lot of flavors with the rucola, the mint, the tomatoes, the lemon and the olive oil (the one I’ve brought from Provence, OMG)… you should really try this one !Ingredients:
- 5 llarge handful rucola
- 1/2 cup pine nuts
- 1/3 cup olive oil and 4 tsp more for serving
- 1 handful chopped mint leaves
- 2 tomatoes (one red and one yellow)
- 1 mozzarella di buffal ball
- the juice of one lemon
- Guérande salt and pepper
- 4 slices of spelt bread
Recipe:
- In a mixer, blend the rucola, the olive oil and the pine nuts. Mix well till you get a rather smooth puree
- Slice thinely the mozzarella and the tomatoes
- Toast the bread slices
- Spread the pesto on the bread, and top with tomatoes, mozzarella slices and chopped mint leaves
- Drizzle with olive oil and lemon juice, season to taste before serving
Enjoy!