Bruschetta with figs, basil pesto and Grana Padano

Ingredients

• 4 thick and large slices of crusty bread (like sourdough)
• 4 ripe figs
• 2 tbsp of extra virgin olive oil
• 1 garlic clove
• Fresh basil leaves to garnish
• 2 tbsp of balsamic vinegar
• 30 g of finely grated Grana Padano PDO Riserva
• 20 g of toasted, chopped hazelnuts to sprinkle
• Salt
• black pepper
• Honey to drizzle (optional if the figs aren’t sweet)
• 50 g basil, washed and well drained
• 70ml olive oil
• 40 g grated Grana Padano PDO Riserva
• 1/2 garlic clove (optional)
• 10 g toasted hazelnuts
• Salt to taste