Mozzarella, Pesto and Tomato Bruschetta

Mozzarella, Pesto and Tomato Bruschetta is a dish that brings the vibrant flavours of the Mediterranean to your table. This simple yet delicious appetiser combines the rich, aromatic notes of pesto, the creamy texture of mozzarella, and the intense, slightly tangy flavour of sun-dried tomatoes, all served on a crisp slice of toasted bread. It’s a dish that perfectly encapsulates the essence of Italian cuisine—fresh, flavourful, and made with quality ingredients.

The base of this dish is the bruschetta itself, which traditionally involves slices of crusty bread that are toasted or grilled to achieve a golden, crispy exterior. The bread serves as the perfect canvas for the toppings, providing a satisfying crunch with each bite. A light drizzle of olive oil on the bread enhances its flavour and adds a touch of richness.

Pesto is the first layer of flavour in this dish, and it plays a crucial role in tying all the elements together. Made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, pesto offers a burst of herbal freshness and a creamy texture. Its vibrant green colour and aromatic quality make it a delightful addition to the bruschetta, providing a flavourful foundation for the other ingredients.

Next comes the mozzarella, a cheese renowned for its mild, milky flavour and soft, stretchy texture. Mozzarella adds a creamy contrast to the crunch of the toasted bread and the boldness of the pesto. When combined with the sun-dried tomatoes, it creates a harmonious blend of flavours and textures that are both satisfying and refreshing.

The sun-dried tomatoes are the final touch that elevates this bruschetta. These tomatoes are dried in the sun until they become concentrated in flavour, offering a sweet, tangy, and slightly chewy element. Typically preserved in olive oil, they bring a richness and depth to the dish that complements the fresh pesto and creamy mozzarella beautifully.

Bruschetta with pesto, mozzarella, and sun-dried tomatoes is not just an appetiser; it’s a celebration of Mediterranean ingredients. Whether served as a starter at a dinner party or enjoyed as a light snack, this dish is sure to impress with its combination of simple, yet bold, flavours. It’s a perfect example of how quality ingredients and straightforward preparation can come together to create something truly special.

Mozzarella, Pesto and Tomato Bruschetta

Bruschetta with pesto, mozzarella, and sun-dried tomatoes is a delicious Mediterranean-inspired appetiser. This dish combines the fresh, herbaceous flavour of pesto with creamy mozzarella and the rich, tangy taste of sun-dried tomatoes on a crispy slice of toasted bread.

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Course: Appetizer, Side Dish, Snack, Starter

Cuisine: Italian

Keyword: Baguette, Bread, Ciabata, Mozarella, Pesto and Tomato Bruschetta, Mozzarella, Pesto, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 12 Slices

Calories: 149kcal

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Ingredients

 

MetricImperial

• 1 large baguette ciabatta loaf, sliced into 12 pieces
• 150 g mozzarella sliced
• 100 g sun-dried tomatoes in olive oil drained and sliced
• 100 g pesto recipe below
• olive oil for drizzling
• basil leaves for garnish (optional)
• salt to taste
• pepper to taste

Pesto:

• 25 g basil leaves fresh
• 15 g pine nuts
• 1 clove garlic peeled
• 25 g Parmesan cheese grated
• 50 ml extra virgin olive oil
• salt to taste

Instructions

Make the Pesto:

• In a food processor or blender, combine the basil leaves, pine nuts and garlic.
  25 g basil leaves, 15 g pine nuts, 1 clove garlic
• Pulse the mixture until finely chopped.
• Add the grated Parmesan cheese and a pinch of salt, then blend again.
  salt, 25 g Parmesan cheese
• With the food processor running, slowly drizzle in the olive oil until the mixture reaches a smooth, creamy consistency. You may adjust the amount of olive oil slightly to achieve the desired texture.
  50 ml extra virgin olive oil

Make the Bruschetta:

• Preheat your oven to 180°C (160°C fan) or gas mark 4.
• Place the bread slices on a baking tray and drizzle lightly with olive oil.
  1 large baguette, olive oil
• Toast the bread in the oven for about 10 minutes, or until golden and crispy. Alternatively, you can grill the slices on a griddle pan for a few minutes on each side.
• Once the bread is toasted, spread a generous layer of pesto on each slice.
  100 g pesto
• Top the pesto with a slice of mozzarella.
  150 g mozzarella
• Place a few slices of sun-dried tomatoes on top of the mozzarella.
  100 g sun-dried tomatoes
• Season the bruschetta with a pinch of salt and pepper.
  salt, pepper
• If desired, garnish with fresh basil leaves for added colour and flavour.
  basil leaves
• Serve immediately while the bread is still warm.

Notes

Serving Suggestions:

– Serve these bruschetta slices as a starter or light snack, perhaps accompanied by a fresh salad with a balsamic vinaigrette.
– They can also be paired with a glass of chilled white wine or a crisp rosé to enhance the Mediterranean flavours.

Tip:
To keep the pesto fresh for longer, pour a thin layer of olive oil on top before sealing the jar.

Nutrition

Calories: 149kcal | Carbohydrates: 7g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 214mg | Potassium: 315mg | Fiber: 1g | Sugar: 4g | Vitamin A: 452IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 1mg