Bruschetta al pesto di rucola

(= Bruschetta with Rocket Pesto)

Recommended wine: Mussantino
Ingredients for 4-5 people:8-10 slices of Tuscan bread125 g rocket3 tbsp aged pecorino cheese2 tbsp hazelnuts (skinned)1 clove of garlic8 tbsp Extra Virgin Olive Oil salt and pepper

Remove the largest stalks from the rocket, wash it thoroughly and dry it, then chop it coarsely with a knife. Put it in the blender with the grated pecorino cheese, peeled garlic, hazelnuts, olive oil, salt and pepper. Blend everything until you obtain a creamy sauce; if you think it seems a bit dry, add another “drizzle” of extra virgin olive oil. Spread it generously on the toasted slices of bread.

This rocket pesto is also delicious with boiled meat or fish, as well as to use as a pasta sauce.