Bruschetta potato and pesto

Name: Bruschetta potato and pesto
Ingredients: Cashew crunch; Potato; Pesto; Bread

Bruschetta served with smashed potato, pesto cashew crunch.

Ingredients

Cashew crunch

Potato

Pesto

Bread

Slice the bread, drizzle with olive oil, and grill until golden brown.
Peel the potatoes, slice them, and cook until just tender.
Let the potatoes cool and fry them in olive oil.
Lightly smash the potatoes.
Cover the bruschetta with pesto (see basic green pesto recipe below) and place the potatoes on top.
Serve with extra pesto and finish with cashew crunch.