Rucola Pesto Bruschetta

Paris in August ! What a strange idea to be here in the middle of Summer you might say, but I’m here for 9 full days and I might just as well make the most of it ! All my little shops and grocery stores are closed but fortunately department stores aren’t and I’ve just found amazing and delicious fresh herbs for my next recipes I will post this Summer. Meanwhile, here’s an incredible bruschetta recipe, tasted and validated this Summer. The idea is to mix a lot of flavors with the rucola, the mint, the tomatoes, the lemon and the olive oil (the one I’ve brought from Provence, OMG)… you should really try this one !Ingredients:

  • 5 llarge handful rucola
  • 1/2 cup pine nuts
  • 1/3 cup olive oil and 4 tsp more for serving
  • 1 handful chopped mint leaves
  • 2 tomatoes (one red and one yellow)
  • 1 mozzarella di buffal ball
  • the juice of one lemon
  • Guérande salt and pepper
  • 4 slices of spelt bread


  1. In a mixer, blend the rucola, the olive oil and the pine nuts. Mix well till you get a rather smooth puree
  2. Slice thinely the mozzarella and the tomatoes
  3. Toast the bread slices
  4. Spread the pesto on the bread, and top with tomatoes, mozzarella slices and chopped mint leaves
  5. Drizzle with olive oil and lemon juice, season to taste before serving