4 ingredient winner: The Ultimate Bruschetta with Red Pesto

Hello #LoyalRoyals,

We love entertaining here at the Palace and so, in keeping with our focus this month on recipes that only require four ingredients, we’ve created this super easy bruschetta to wow your guests.

A royal feast doesn’t have to be fancy or require you to polish the silver; rather it needs guests who make your house feel like a home and recipes like this one which will leave you plenty of time to catch up.

May you always entertain in style,

HRH Kathleen

You will need

1 medium-sized French loaf
1 jar Pesto Princess Red Pesto
2 x 100g soft goats cheese/Chevin
200g bacon
4 tbsp olive oil (OK, so we haven’t counted this as one of our four ingredients).
Fresh basil leaves to garnish (optional)

Bruschetta 2

How to

1. Preheat the oven to 200°C. Diagonally slice your French loaf into 1cm thick slices (±20 slices).
2. Brush one side of the bread with olive oil and place the oiled side face down on a baking sheet. Grill for 3-4 minutes until just golden brown and remember not to grill both sides, only the one!
3. Place the Chevin and Pesto Princess Red Pesto along with a splash of olive oil into a bowl and give them a good stir with a fork to soften.
4. In a medium-hot pan, fry your bacon until crispy. Remove from the heat and dice into bite-size bits.
5. Generously spread the cheese mixture evenly onto the bruschetta slices. We used the back of a spoon for this as it made it so much easier. Top with bacon bits and garnish with fresh basil leaves if you happen to have them in your herb pots.

Feeds 4

Recipe and food styling by Michelle Parkin.

Bruschetta 4

Michael Olivier’s Choice

Oldenburg Grenache Noir 2014

With the goats cheese and bacon ingredients, this little snacklet can handle a red wine of character and note. Please chill the wine for at least 30 minutes before serving for maximum pleasure.

It looks like: Packed in a Burgundy shaped bottle befitting its southern French origin. Black classical, Oldenburg label. In the glass a translucent dark satsuma plum red which pales out to purple ruby at the edges.
It smells like: Dark fruits, plums and berries and undertow of Iberico Jamon.
It tastes like: Sappy dark fruits again with a saline minerality. Oak well integrated with its concomitant spice and vanilla. Tannins are soft and part of the long aftertaste of this wine.



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