Sunday, March 8, 2009

Pumpernickel Bruschetta

A key ingredient of this meal is a pesto that I make myself - and I'll post the recipe for that shortly, however, this was today's lunch, and it was very tasty - as well as colourful.


It is a simple meal with simple ingedients:

  • 1 Ripe Tomato
  • 4 Marinated Kalamata Olives
  • 1 tablespoon of soft cream cheese 
  • 1 slice of whole rye pumpernickel
  • 1 tablespoon of fresh pesto


Simply smear the pumpernickel with cream cheese, dice half a tomato and several olives (I used 4 large ones) and scatter across the bread. Top with pesto. A variation you might like to try is a little diced red onion. I don't generally add garlic as my pesto is loaded with it.

Pesto for me has never been about small jars or tubs, for as with coffee I am a pesto snob. I make it fresh and eat it within a few days, which means I make only small amounts at a time. Shortly I'll post my pesto recipe - which is remarkably similar to many other pesto recipes, although mine tends towards thicker and with more garlic than most.

Vital Statistics

For those interested in such information this meal includes approximately:
235    Calories
984    Kilojoules
11.7g  Fat
6.2g   Protein
26.6g Carbohydrate
5.8g   Fibre
By using a 'light' cream cheese you could easily cut the fat content considerably.

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