Image: supplied.
The crunchy texture of the toasted bread topped with the smooth mascarpone cheese and the tantalising taste of roasted tomatoes and pesto provides a magnificent blend of textures and flavours.

Bruschetta has it roots in Italy and dates back to Roman times.

Enjoy this historic snack filled with flavour.

Bruschetta

1 French loaf

200g mascarpone

8 tbs olive oil

250g fresh cherry tomatoes

1 tsp sugar

2 cups fresh basil leaves

1tbs mustard

2 tbs honey

2 tbs red wine vinegar

1/2 cup cashew nuts

Salt and pepper

Method

Slice oaf into 2cm slices. Drizzle 2 tbs olive oil over each.

Place under the grill until lightly toasted.

Place tomatoes on a baking tray, drizzle 2 tbs olive oil, season with salt and pepper, sprinkle sugar.

Place in the oven for 10 minutes until soft and roasted.

Place basil, mustard, honey, vinegar, 4 tbs olive oil, cashew nuts, pinch of salt and pepper in a blender.

Blend into a pesto texture.

Spread a generous layer of mascarpone cheese on to the toasted bread, place 2 cherry tomatoes on top, spoon the pesto on to the tomatoes to finish the dish.

The Saturday Star