Recipe Bruschetta with Venison Bresaola, Cherry Tomato, Avocado Mayonaise and Brazilian Nuts Pesto

Recipe Bruschetta with Venison Bresaola, Tomato, Avocado Mayonaise and Brazilian Nuts Pesto

Bruschetta with Venison Bresaola,dressed with Avocado Mayonaise and Brazilian Nuts Pesto, Garnish and topped with Pomegranate, Cherry Tomato, Manggo and Fresh Garden Greens. I guess you didn’t need any recipe since the listed  ingredients is descrribed in the tittle.  Bruschetta is an  Italian appetizer  or antipasto consisting of crispy grilled bread that topped with  garlic, herbs, margarine or butter , salt and pepper. Several common toppings Variations may include tomato, greens, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella cheese. I’m using my Homemade Venison Bresaola for this bruschetta, but you can also replace it with Tea Smoked Salmon, Homemade Smoked Beef or Homemade Duck Prosciutto

Recipe Italian Bruschetta with Bresaola, Tomato, Greens, Pomegranate seed, Avocado Mayonaise, and Brazillian Nuts Pesto

How to make Italian bruschetta recipe is pretty easy, everybody seems nailed it. First you slice the baguette diagonally about 1 inch thick slices. Coat one side of each slice with garlic and herbs infused margarine, butter or olive oil tost dressing using a pastry brush. Place on metal baking tray then toast them with buttered side up in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 180°C, place a tray of bread slices in the oven on the top rack. Toast for 3-4 minutes, until the bread just begins to turn golden brown. After that, flip it over and brush with remaining butter mixture, toast another 2-3 minutes. Right after the bread is in room temperature, line the bruschetta in a serving platter and put the dressing above it. For prevent the bruschetta become soggy before eaten, you should put the cream or oil based dressing first  like mayounaise then put the watery ingredients like tomato. But the best option is place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.

Recipe Bruschetta with Avocado Mayonaise and Brazillian Nuts Pesto, topped with Venison Bresaola, Tomato, Manggo and Pomegranate Seed

Bruschetta with avocado or mayonaise sounds boring, then i add some blue cheese into the dressing. The combo of those ingredients bring an acidic, creamy and yet cheesy and savoury hint. The avocado is processed into smooth cream and then  mixed with mayonaise with equal portion, right after that i adjust the amount of the blue cheese. I’m using Castello blue cheese, for making about 1 cup of the bruschetta dressing (1/2 cup avocado+ 1/2 cup mayonaise) i need about 1 tbsp of blue cheese. Becarefull when you using blue cheese, since it’s a very potent cheese. Blue cheese can easily overpowering, then you should add it little by little unti you’ve got your preferrence taste. For making the avocado mayonaise got more refreshing and kicking burst of flavour, i add some freshly grounded green peppercorn into it.

Brazilian Nuts or Brazil Nuts, Kacang Brazil

Brazilian Nuts Pesto Recipe

Brazilian Nuts Pesto recipe is an easy dressing for the bruschetta. The basic ingredients is brazilian nuts, basil leaves, roasted garlic, cheese and canola oil along with salt and pepper for taste. The recipe and istruction for making brazilian nuts pesto is actually same with my Peanut Pesto, but of course you need to replace the ingredients with brazillian nuts. Brazilian nuts or Brazil Nuts is a seed from Bertholletia Excelsa plants. The deshelled brazilian nuts is look a like a peelled jackfruit seed for me. It taste very nutty and creamy, a perfect candidade for making pesto dressing,  but actually i used to chopped it out before toasted into oven. Brazilian nuts is relatively larger than another nuts, it require twice longer time than peanut if you didn’t chop it out into smaller chunck before oven roast it. Brazilian nuts pesto is not only suits for bruschetta dressing, but also for pasta.

Recipe Bruschetta with Tomato and Venison Bresaola, dressed with Avocado Mayonaise and Brazillian Nuts Pesto

Recipe Bruschetta with Tomato and Venison Bresaola, dressed with  Avocado Mayonaise and Brazillian Nuts Pesto :

Bruschetta Recipe:

• 2 bagguets (whole wheat), crosswisely cut about 1 inch thick
• For oven toast dressing (1/4 cup margarine + 1/4 cup butter + 1 tbsp finely chopped garlic +1 tbsp mixed italian herbs)
• 100 gr homemade bresaola, thinly sliced
• Cherry tomato, thinly sliced
• Manggo, cubed
• Pomegranate seed
• Micro garden greens

Avocado Mayonaise Recipe:

• 1 cup processed avocado
• 1 cup mayonaise
• 2 tbsp blue cheese
• 1/4 tbsp freshly ground green peppercorn
• Salt  for taste

Brazillian Nuts Pesto;

• 1 cup Brazillian Nuts, chopped ,toasted
• 1 cup basil leaves
• 6 cloves garlic, roasted
• 1/2 cup canola oil
• 2 tbsp cheddar cheese
• Salt and pepper to taste

Instruction:

How to Make Avocado Mayonaise:

• Mix the avocado with mayonaise, season with salt and green peppercorn
• Add the blue cheese and stir it evenly, set aside and keep refrigerated until use

How to Make Avocado Pesto:

• Process all ingredients in blender
• Sautee the brazillian nuts pesto until it throughly cooked and the oil is dripped out
• Set aside

How to Make Bruschetta:

• Brush 1 side the bread with the toast butter dressing mixture
• Put it into oven with the butter side up and toast about 2-3 minutes until golden brown
• Brush another side with remaining butter mixture  and toast it another 2 minutes until golden brown
• Once the bread is got room temperature, line  it in a serving place
• Spread the avocado mayonaise above it and followed with brazillian nuts pesto
• Arrange another toppings and serve immediately

You May Also Like (Cick!)