Bruschetta with Radish Leaf Pesto

Name: Bruschetta with Radish Leaf Pesto
Total time: 1200 s
Yield: Serves 4 servings
Ingredients: 2 bunches radishes (with leaves); 3 tablespoons pine nuts (25 grams); 3 tablespoons grated Parmesan cheese (25 grams); 1 garlic clove; 3 1/2 tablespoons extra virgin olive oil (50 ml); Salt and pepper, to taste; Ricotta salata cheese, to taste; 4 slices bread

mserino @cook_17588456

From the series "Nothing goes to waste." Simple and delicious.

mserino @cook_17588456

From the series "Nothing goes to waste." Simple and delicious.

Saved

Ingredients

20 minutes

Serves 4 servings

2 bunchesradishes (with leaves)
3 tablespoonspine nuts (25 grams)
3 tablespoonsgrated Parmesan cheese (25 grams)
1garlic clove
3 1/2 tablespoonsextra virgin olive oil (50 ml)
Salt and pepper, to taste
Ricotta salata cheese, to taste
4 slicesbread

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Steps

20 minutes

1

Place the radish leaves, garlic, and pine nuts in a tall container.
2

Add the olive oil and blend with an immersion blender until smooth.
3

Add the Parmesan cheese, salt, and pepper, and blend again.
4

Toast the bread slices and thinly slice a few radishes.
5

Spread the pesto on the toasted bread, then top with radish slices and a few crumbles of ricotta salata.