Bruschetta with Walnut Pesto and Grapes
Bruschetta with walnut pesto and grapes is a recipe featuring fresh ingredients in the appetizer category. Try this and other recipes from Spoonsparrow!
Ingredients
- 120 g walnuts
- 1 clove garlic
- 4 tbsp Lemon juice
- 1 tsp apple syrup
- 5 tbsp grape seed oil
- Salt
- Cayenne pepper
- 250 g seedless grapes (red and white)
- 20 ml dry white port wine
- 2 tbsp chives sprigs
- 1 tsp Pink peppercorns
- Sea salt
- 12 slices ciabatta
Instructions
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1.
Roast the walnuts in a hot pan until fragrant, then let them cool. Peel the garlic and blend it with the walnuts, 2 tbsp lemon juice, the apple syrup, and 2–3 tbsp oil into a fine paste. Season with salt and cayenne pepper.
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2.
Wash, trim, and halve the grapes lengthwise. In a small hot pot, swirl in 1 tbsp oil, deglaze with port wine and 2 tbsp lemon juice, then remove from heat. Stir in chives and pink peppercorns and let sit. Season with sea salt.
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3.
Preheat the oven to grill mode.
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4.
Drizzle the remaining oil over ciabatta slices and toast them under the hot grill until golden brown on both sides. Remove from the oven and spread the walnut pesto while still warm. Arrange the grapes on top and serve.
