Coriander, popularly known as Dhania in the Indian Subcontinent and Cilantro in the West, is such a versatile herb that it can be paired with anything from salad dressings to barbecue rubs. I get my weekly supply from my Mum’s kitchen garden. They are organically grown without any pesticides and are a desi variety, so so fragrant to be used in any recipe.
Did you know that coriander is a great healing herb? It heals internal body inflammatory in no time. Just chopp and include it into your curries or in salads or best chew a few sprigs to get an immediate relief. It also cures, mouth ulcers, high blood pressure, skin disorder and quite beneficial for those who are diabetic.
So, with a big bunch of coriander leaves in hand, I have been incorporating it in every possible way into my day-to-day cooking. With the other fussy eater at home, I need to make sure that it’s included in the paste or utterly finely chopped into my cooking.
Coming back to the main post, I had this bunch of coriander weeping to be used, an organic alphonso mango all wrinkled and ready to be savoured and a few bread slices left after our couple of day’s back brekkie of egg sandwiches. So, thought why not put everything together to create a yummy fusion dish with a burst of flavours. 🙂
So, my experimental mind came to play and I thought of putting together everything in the form of savoury fruit bruschetta with the whole wheat bread slices as a base, a yummy coriander walnut pesto with a topping of sugar sweet mango cubes and a mild pistachio dust for the crunch. Trust me these are so yummy bursting with flavours that you just wouldn’t stop at eating just one. Ofcourse, it makes for a lovely looking platter too with medley of colours all dancing together.
You need to get four elements ready before putting together this yummy bruschetta – crispy whole wheat bread slices, a well balanced flavourful coriander walnut pesto, cubes of freshly cut mangoes and pistachio dust. And ocourse a good appetite to gobble them up!
Pesto, also known as extenso originally is a flavouring sauce originated from Genoa region of Italy. Traditionally it is made using pine nuts, fresh basil, crushed garlic, good quality Parmigiano-Reggiano (Parmesan Cheese), coarse salt and a superior quality extra virgin olive oil (EVOO), all pounded together using a mortar and pestle.
I keep tweaking the original recipe with the ingredients easily available in my kitchen. And over a period of time, I have learnt to experiment with various herbs and nuts to make a lip smacking pesto. I usually have a bottle of freshly made pesto always ready in my refrigerator which we use it as a spread on our buttered toast for brekkie or just throw a big chunk of it into the Al dente pasta on the days too lazy to cook. And voila amazing gourmet food is ready in no time! Trust me, a batch of pesto made is such a saving graze. 🙂
So, on the days I run out of fresh basil leaves, I make use of easy to available coriander or mint leaves. Also, love the flavours of various nuts – cashew, almonds, walnuts used from time to time. Infact you can also serve it as a dip to go with chips or nachos on the game nights. Makes for a finger licking good finger food.
I have tweaked the pesto recipe here according to the ingredients I had in hand. To begin making the coriander walnut pesto, first and foremost make sure you use good quality walnuts. The quality of the nuts play a key role in making of the pesto. If the quality of the nuts aren’t great, it might even turn down the dish. I usually source my walnuts from Dubai, courtesy the husband man’s business trips. Alternatively, you can also order from Place of Origin sitting at the comfort of your home. They source one of the best quality of Dry Fruits from across India. I can completely vouch for the quality delivered.
Serve the Mango, Coriander Walnut Pesto Bruschetta as an appetiser with sparkling wine or sangria while hosting a fun party to surprise your guests or for the game nights lazing on the couch along with few pints of beer. Either way it’s a winner! 🙂
Mango, Coriander Walnut Pesto Bruschetta
- Put all the ingredients into a hand blender / mixer, except EVOO and make a course mixture.
- Now slowly add the EVOO into the pesto mix and blend.
- The pesto mix should be a little course to bring out all the flavours of the ingredients.
- Once ready store the pesto sauce in an airtight jar and it stays fresh upto a week in the refrigerator.
- In the mean cut the mango cubes and make the pistachio dust by roughly pounding the nuts using a mortar and pestle.
- To begin arranging the bruschetta, toast the whole wheat bread slices in a toaster and once done cut it into two equally pieces.
- Over this apply a layer of coriander walnut pesto.
- Now, add the cubed mangoes and finish it with the pistachio dust.