Tomato and Mozzarella Bruschetta Toast
made with
On-The-Vine Tomatoes
Serves: 3
Prep time: 5 min
Total time: 20 min
Soft mild cheese and brightly flavoured tomatoes make a great pair in this easy-to-prepare appetizer.
Ingredients
3 — sourdough bread slices
1 tbsp — olive oil
1 tbsp — olive oil
2 tbsp — basil pesto
6 — on-the-vine tomatoes, sliced
500g — fresh mozzarella, sliced
1 cup — fresh basil leaves
1 tbsp — olive oil
Sea salt and freshly cracked pepper to taste
Instructions
Preheat oven to 300F.
Slice sourdough bread horizontally, making the slices nice and long. Place slices on a baking sheet, brush with olive oil and toast in the oven for about 10 minutes.
Add the cream cheese and basil pesto to a food processor and whip until smooth and creamy. Remove the bread from the oven and spread the pesto cream cheese on top.
Place the tomato and mozzarella slices in a shingled pattern on the toast, alternating between tomato and mozzarella. Tuck the fresh basil leaves in between the tomato and mozzarella slices.
Drizzle the toast with olive oil and top with sea salt and freshly cracked pepper.
