Sicilian Pesto Bruschetta

What many people likely think of as pesto is green and it originated in Genoa (Italian: Genova) in northwestern Italy; thus, it is called "pesto alla genovese." The pesto for this bruschetta is called "pesto alla trapanese;" that is, pesto of Trapani, a city in western Sicily, where it is often used as the sauce for a twisted style of pasta called "busiate." Bruschetta is made with whole slices of bread grilled or otherwise toasted, that is immediately rubbed with garlic and brushed with olive oil, then often sprinkled with salt or topped with other items, like with this pesto, and it is served while still warm. Bruschetta's little sister is crostini, made from smaller slices of bread, that are then grilled or toasted and given various toppings. Baguettes or similar are often used for crostini, as they are of a smaller diameter than regular loaves of bread. 

 

Ingredients:

 

For the Pesto:

 

1/2 cup skinless almonds, toasted lightly

1/2 cup Roma tomatoes, blanched, peeled, cored and chopped

1 cup grape tomatoes, skin on, rinsed and drained, then dried on paper towels 

1 loosely packed cup fresh basil (about 20 to 25 leaves)

12 to 15 fresh mint leaves

4 cloves garlic, peeled

1/2 teaspoon red pepper flakes or 1 small whole red chili pepper

1/2 cup grated Pecorino Romano cheese (this is a sheep's milk cheese)

1/2 teaspoon salt (or more, but remember, the cheese is salty) 

1/4 cup extra virgin olive oil (more if you want a thinner pesto)

Toast almonds in a dry skillet over medium heat until some light browning starts to show. To a blender or a food processor, add the almonds and processor for just a few seconds to get started, then add the Roma tomatoes and the grape tomatoes, garlic, basil, mint, red pepper flakes or chili pepper, salt, and process for about 20 seconds, then drizzle in the olive oil while processing slowly until the pesto is combined (continue until smooth, if you like it that way, or stop when it retains some chunkiness). Empty into a bowl or jar and stir in the Pecorino Romano by hand. 

 

For the Bruschetta

 

bread or rolls (sliced)

garlic

extra virgin olive oil

 

Toast the bread or sliced rolls, rub with garlic and add some extra virgin olive oil, then spread on some of the "pesto alla trapanese," top with some tomato slices and olives, serve immediately while still a little warm.

 

 

WORD HISTORY:

Pesto-This word is related to "pestle" and to "pistil," words of Latin derivation borrowed by English via French. "Pesto" goes back to Indo European "peis," which meant, "to crush." This gave Latin "pinsere," meaning, "to beat, to pound, to stamp, to crush." This then became "pistare," meaning "to crush, to pound," which then became "pestare." The noun "pesto" comes from either a short form (or common spoken form? or dialect?) of the past participle of "pestare," which is "pestato,"^ or from the first person singular form which is "pesto;" thus, "I crush" or "I crush (by pounding)." English borrowed the word in the late 1930s from Italian.

^ This would make the literal meaning of the noun, "that which has been crushed."