Goats Cheese Bruschetta

A restaurant favourite.

Serves: 4

Crusty Bread

Pesto

Chopped Tomatoes

Goats Cheese

Balsamic Vinegar

Ingredients:

Pesto

50g Fresh curly leaf parsley

100g Garlic

10g Freshh Basil

150ml Olive Oil

10 Black Peppercorns

15g Salt

Instructions:

A light Snack or Lunch.

Firstly we have to make Pesto. This recipe differs from tradition as I do not include pine nuts. My Second Chef Dannii has a allergy. But in this concentrated form is a versatile dressing with many uses.

Pick the parsley removing as much stalk as possible to arrive with the required amount of leaves (50g). Blend with all the other ingredients until smooth.

The pesto when made will last in a fridge for a month and can be diluted with Olive oil to taste.( keep the relish covered with oil each time you remove any).

Coat Slices of fresh crusty bread with Pesto and grill, top with chopped tomatoes and again toast, Cover with goats cheese and melt.

Serve with crisp lettuce drizzled with Balsamic vinegar.