Pesto, semi-dried tomato & bocconcini bruschetta

Cooking Vegetarian Pesto, semi-dried tomato & bocconcini bruschetta

Serve these classic bruschetta topped with pesto, semi-dried tomatoes and cherry bocconcini.

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 200C. Combine 2 tablespoons of the oil and the garlic in a bowl. Brush both sides of ciabatta with garlic oil and place on a baking tray. Cook in oven for 5 minutes or until golden. Remove from oven and transfer to a serving platter.
  2. Spread ciabatta with pesto. Top with tomato and bocconcini. Sprinkle with basil leaves and drizzle with remaining oil. Season with salt and pepper and serve immediately.

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80ml olive oil
1 garlic clove, crushed
6 slices ciabatta
100g basil pesto
100g semi-dried tomatoes, drained on paper towel
200g cherry bocconcini, drained, halved
Small fresh basil leaves, to serve
Sea salt flakes & freshly ground black pepper

Adv

Autors
Preparation time
10
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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