Simple things are sometimes the best: Smoked salmon & lemon pesto on bruschetta. Late Sunday brunch, Sunday papers, a chance for some peace and quiet to indulge in life's simple pleasures...
Don't be afraid to use plenty of fresh garlic and try and Australian parmesan!
200 g
Treaure Island smoked salmon
Pesto:
6 Cups
Basil Leaves
1.
Clove Crushed Garlic
6 Tbsp.
Pine Nuts
3/4 Cup
Olive Oil
1 Cup
Grated Parmesan Cheese
1
Lemon
To Taste
Salt and Pepper
Combine basil, garlic, pine nuts, parmesan, zest of lemon, salt and pepper in food processor. Blend ingredients to paste. With motor running, gradually add oil. Just before serving add juice of lemon.
Bruschetta:
Crusty Italian Bread
Olive Oil
Ground Black Pepper
Crushed Garlic
Slice bread, brush both sides with olive oil, season with black pepper. Toast on char-grill or barbeque.
