This is a perfectly simple appetizer that would go well with a whole array of different dishes. I didn’t find one in the book that I thought aligned with it perfectly so I made up my own and it was delish! I wanted to share the recipe for it with you below.
But first I want to share the review for the bruschetta with you. For me what makes this one really great is the addition of the melted cheese. Many bruschetta recipes call for more of a tomato salsa mixture to be served on top of a toasted piece of bread. Joanna just takes this one to the next level by adding a cheese that has a perfectly complementary flavor and that melts beautifully on top to hold all the goodies on, the fontina was
So I served this with the ‘Steamed Artichokes’ that are also in the Magnolia Table Cookbook, that review coming next, and a Pesto Pork Loin that is one of my #KendellKreations. The pesto provided a fantastic flavor that matched well with the bruschetta and the artichokes. It is really all about the pesto so that is the key I want to give you, then I will explain how I used it on the pork.
Almond Basil Pesto
- 1/4 cup almonds sliced or slivered
- 1 cup basil leaves
- 1/2 cup shredded parmesan cheese
- 3 garlic whole cloves
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper
- 1/2 tsp. roasted garlic powder
- 1/2 cup extra virgin olive oil or as needed for a smooth consistency
- In a blender, add the almonds, basil, parmesan, garlic, salt, pepper, crushed red pepper, and garlic powder.
- Start the blender on a low speed to combine the ingredients and begin breaking them down. I like a smooth pesto for this application so now kick the speed up to high and drizzle in your olive oil until it is smooth. This may require a little more or a little less depending on the water content of your other ingredients.
- Remove the pesto from the blender and place in a freezer safe container.
I used the pesto recipe above to marinate the pork loin that I served alongside this beautiful bruschetta. Season your pork with a little salt and pepper, pour about 1/4 cup of the pesto over your pork loin and rub it all in. Let sit at room temp for about 30-45 minutes to allow all the flavors to meld. I sear the pork loin off in a cast iron skillet, like this one, until browned on all sides and then finished it in the oven at 375 degrees for about 15 minutes or until it reaches your desired doneness. I like my pork medium so that it remains moist. I know many people still have an issue with that, so grab a meat thermometer and cook it to your liking. I like this one! I also like to use these smaller pork loins that are all dark meat, I find them at Costco and they stay much more tender and juicy. I will include a picture below. You can find them in some grocery stores and I am pretty sure whole foods carry the smaller ones as well.
I hope you enjoy this as much as my family did, there wasn’t a scrap left after dinner it was so well liked. I think that I might have to put this one in a regular rotation.
Until next time, happy cooking!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice ?
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the most soft in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen! ?
These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these. ?
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen ? Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. ? But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!
Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.