Kale and Cashew Pesto With Ciabatta and Heirloom Tomatoes (Serves 4-6)
This is bruschetta so savoury and satisfying that you could make it a meal.
The pesto can be refrigerated a day in advance; bring to room temperature before using. Assemble the slices shortly before serving.
For the pesto
3/4 cup packed kale leaves (stemmed)
12 basil leaves
1/2 cup raw cashews
1 clove garlic
1/4 cup fresh lemon juice (from 1 large lemon), or more as needed
3 tablespoons olive oil
1/2 to 1 teaspoon kosher salt, or more as needed
Flesh of 1/2 ripe avocado
For the ciabatta
473g small heirloom tomatoes, cut into quarters
6 tablespoons extra-virgin olive oil
6 tablespoons white balsamic vinegar
2 tablespoons honey
1 teaspoon kosher salt
226g to 240g portion of ciabatta (may substitute focaccia bread)
Basil leaves, torn, for garnish
Cracked black pepper, for garnish
For the pesto:
Combine the kale and basil leaves, cashews, garlic, lemon juice, oil, salt (to taste) and avocado in a food processor; pulse just long enough to create a loose, pesto-like consistency with no large chunks. Taste, and add salt and/or lemon juice, as needed.
For the ciabatta:
Place the tomatoes in a mixing bowl.
Whisk together the oil, vinegar, honey and salt in a liquid measuring cup, until well incorporated, then pour over the tomatoes and toss gently to coat.
Cut the ciabatta crosswise into 1cm slices, arranging them on a platter.
Place a good-size dollop of the pesto on top of each one, spreading it with a table knife.
Top with some of the marinated tomatoes and garnish with torn basil leaves and cracked black pepper.
From chef Ryan Ratino, executive chef of Bresca restaurant in the District.
The Washington Post