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BRUSCHETTA WITH CRICKET PESTO


In the photo, there's a piece of bruschetta with sun-dried tomatoes, mozzarella and edible insect cricket pesto.

Serves: 2

Time: 20 minutes


INGREDIENTS


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.


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