Bruschetta with Sriracha Mayo
Sour dough topped with cherry tomatoes walnut pesto and Sriracha Mayo
Preparation Time:
30 Mins
Cooking Time:
10 Mins
Serves:
2 People
Ingredients:
Sour dough slices x 6
Cherry tomatoes x 200g
Vegan feta cheese x 100g
Fresh Basil x handful
Homemade walnut and rocket Pesto 2 x TBSP
OPB Sriracha Mayo x as much as you like
Olive oil x small bottle
Method:
Quarter the cherry tomatoes place in a bowl with a TBSP olive oil and season with sea salt
Brush the slices with olive oil and toast on a griddle pan
Cube the vegan feta cheese
Roughly chop fresh basil
Place the sliced toasted bread on your serving plate and top with the cherry tomatoes and cubed feta the sprinkle the basil and dress with the pesto, finally add a squeeze of Only Plant Based Sriracha Mayo.
Walnut pesto see recipe below.
The Pesto can be made in advance, to make this you will need
Rocket x 60g
Pine nuts x 10g
Walnuts x 20g
Garlic clove x 1
Olive oil x 200ml you may not need all this so hold some back.
Sea salt x pinch
Place in a food processer and blend together until you have a smooth paste then add more olive oil.
To reach the desired consistency.