Tomato Bruschetta with Pesto and Mozzarella
Ingredients
- 400 g (14.1 oz) ripe tomatoes, diced
- 250 g (8.8 oz) mozzarella cheese, sliced
- 6 slices sourdough baguette
- 120 ml (1/2 cup) basil pesto
- 60 ml (1/4 cup) extra virgin olive oil
- 10 g (1/2 cup packed) fresh basil leaves
- Salt and freshly ground black pepper to taste
Instructions
1. 1. Preheat your oven to 200°C (400°F).
2. 2. Slice the bread into 2.5 cm (1 inch) thick pieces and arrange them on a baking sheet.
3. 3. Drizzle the bread slices with olive oil and sprinkle with salt.
4. 4. Bake for 10-12 minutes until golden and crisp.
5. 5. While the bread is baking, season the diced tomatoes with salt and pepper.
6. 6. Spread a thin layer of pesto on each toasted bread slice, leaving a small border.
7. 7. Top each pesto-covered slice with seasoned tomatoes and sliced mozzarella.
8. 8. Bake for an additional 5 minutes or until the mozzarella melts.
9. 9. Finish with fresh basil leaves and serve immediately.
Tools
- Baking sheet
- Oven
- Cutting board
- Cheese knife
- Spatula
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