BRUSCHETTA WITH CRICKET PESTO

Serves: 2

Time: 20 minutes

INGREDIENTS

Ready to Cook Dried Crickets – 20g

Baguette – 1

Sun-dried Tomatoes – 6 – 8

Mozzarella – 1

Basil – large bunch

Garlic Clove – 3

Olive Oil – 180ml

Grated Parmesan - 50g

Pine Nuts – 20g

Italian Herbs – 1 tbsp

Salt and Pepper

METHOD

MAKE THE BRUSCHETTA | 10 mins

• Pre-heat the oven to 190 C.

• Slice the baguette diagonally so you have long slices.

• Pour 40 ml of the olive oil over the bread slices.

• Rub one of the garlic cloves over both sides of each bread slice.

• Sprinkle Italian herbs over the bread.

• Bake in the oven for 5 – 8 mins (or until crispy)

MAKE THE PESTO | 5 mins

• Add the basil, rest of the garlic, olive oil, parmesan, pine nuts, crickets, and a pinch of salt to a bowl.

• Either blitz to a smooth paste with a stick blender or use a pestle and mortar.

SERVE | 5 mins

• Tear the mozzarella into smaller pieces.

• Spread the pesto onto the bruschetta, add the sun-dried tomatoes and top with the mozzarella.

• Season with salt and pepper.

Cook this recipe with our Ready to Cook Dried Crickets.