Just returned from a wonderful trip to Tuscany. While there we had a bruschetta that was topped with what we were told was
hazelnut. The texture was like pesto but there was no basil or other green herb. It was golden brown, chunky, and glossy. Garlic seemed to be a key component. It was so good and we want to recreate it. Searches for hazelnut pesto all have basil or other herb. Anyone have anything like this before? Ideas? Thanks!