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Bruschetta

bruschetta
bruschetta

Bruschetta

Toasted baguette layered with pesto, ricotta, fresh tomato, and basil, finished with a balsamic glaze drizzle — bright, fresh, and made for sharing. Pairs beautifully with: 2023 WIT Cellars Cabernet Sauvignon releases (Olsen Vineyard & Painted Hills). This recipe is courtesy The Wine Collaboration in Roslyn, WA.
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Ingredients Method

Ingredients
  

  • 1 large baguette, cut into diagonal ½–¾ inch slices, toasted
  • Pesto
  • Ricotta cheese
  • Tomato mixture (diced tomato, as prepared below)
  • Fresh basil, finely chopped
  • Balsamic glaze, for drizzling

Method
 

  1. Cut the baguette into diagonal ½–¾ inch slices. Set aside any slices with gaps that would let toppings fall through (use those for croutons instead).
  2. Toast the bread slices.
  3. Roll several basil leaves and chop finely.
  4. On each slice, spread in order: pesto, ricotta, tomato mixture, then chopped basil.
  5. Drizzle balsamic glaze across all the bruschetta slices.
  6. Plate and serve.