Tomato, Salami and Chunky Arugula-Basil Pesto Bruschetta.

5 from 3 votes

This bruschetta is so prefect for summertime entertaining. It's a great use of farmer's ingredients and so fresh, easy and delicious.

Prep Time10

Cook Time5

Total Time15

Course: Appetizer, Snack

Cuisine: American, Italian

Servings: Servings

Calories: 495kcal

6 slices thick cut sourdough bread use your favorite gluten free bread if needed
1 clove garlic halved
olive oil for drizzling
salt and pepper for sprinkling
8 ounces buffalo mozzarella or burrata cheese torn
8-12 slices thin spicy salami
3 heirloom tomatoes sliced + cherry tomatoes for garnish if desired
1 ear [grilled corn | https://www.halfbakedharvest.com/exactly-how-i-grill-my-corn-chipotle-lime-and-cotija-cheese-butter/] kernels removed
sprouts for topping (optional)

Finely chop the basil and arugula, add it to a medium size bowl. Chop the cashews and finely mince or grate the garlic, add them to the bowl with the basil and arugula. Add the parmesan and a pinch of salt + pepper. Pour in the olive oil. Using a fork mix well and then sort of mash all the ingredients together with the fork. If desired add more olive oil until your desired consistency is reached.

Preheat your grill to high heat or preheat your oven to 450 degrees F. Place the slices of bread of bread on a baking sheet and drizzle with olive oil on both sides. Rub each side of bread with the halved garlic clove. Sprinkle the toast with salt and pepper.
Place the bread slices on the grill and grill both for about 2-3 minutes per side or until lightly chard. Remove from the grill.
Spread the bread with pesto. Add a slice or two of salami and then add some of the torn mozzarella. Add a few slices of tomato, sprinkle with salt + pepper. Top with a little pesto and a little corn.