Pistachio pesto & roast tomato bruschetta

Ingredients    Ciabatta (I used La Brea walnut    bread) plum tomatoes, basil, basil   oil, pistachios, parmigiano, balsamic glaze.

1) Slice the ciabatta and brush one side with a little basil oil - grill lightly and set aside.


2) Slice the baby plum tomatoes in half and roast in the oven for 20 minutes.


3) Grind a handful of pistachios in a mortar and pestle, then grind a handful of basil into the nuts. Stir through some basil oil and spread the pesto onto the untoasted side of the bread.


4) Layer the tomatoes over the pesto, then sprinkle freshly grated parmeggian over the top and grill for 2 minutes. Serve with balsamic glaze.