Home » Recipes » Tomato bruschetta with macadamia pesto

Tomato bruschetta with macadamia pesto

Pesto is the perfect all-rounder and macadamias add a different dimension to traditional pine nuts, imparting a fuller, more buttery flavour. Serve it on bruschetta with chopped tomatoes as a summer entrée or light snack. See macadamia basil pesto recipe here.
No ratings yet
Servings 4
Course Canapés, Snack
Perfect for Entertaining, Quick and Easy
Skill level Easy

Ingredients
  

  • 8 1½ cm  thick bread slices we used a baguette, cut on the diagonal
  • 2 tbsp macadamia oil or olive oil
  • 3 tomatoes chopped
  • salt and cracked black pepper to taste
  • 1/2 cup pesto

Instructions
 

  • Lightly grill or toast the bread slices and, while still warm, brush with a little macadamia or olive oil.
  • Top with chopped tomatoes and season with salt and black pepper. 
  • Spoon about 1 tablespoon of pesto per slice over the tomatoes and serve immediately.

Similar recipes

Seared scallops with macadamia butter and chorizo Seared scallops with macadamia butter and chorizo Seared scallops with macadamia butter and chorizo These juicy pan-seared scallops combined with the lemony, chilli and basil macadamia butter… Read More
Macadamia coconut ice recipe Macadamia coconut ice Macadamia coconut ice This coconut ice recipe is not only easy, it’s also surprisingly healthy. We’ve used macadamias and coconut… Read More
Macadamia palmiers recipe Macadamia, miso and chocolate palmier Macadamia, miso and chocolate palmiers This is a nutty, chocolatey and slightly savoury flaky treat, one which pairs perfectly with… Read More
Roasted nori and sesame macadamias Roasted nori and sesame macadamias Roasted nori and sesame macadamia nuts These moreish roasted macadamias are too good to save for a special occasion. They… Read More

Get monthly emails about all things macadamias. Yum!

Just pop your details

down here

Contact us

Sorry for interrupting, this website uses cookies to improve your user experience. Continuing to use our site means we’ll assume you’re ok with this. Read more