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.

Prep Time 10

Cook Time 10

Total Time 20

Servings Slices

Ingredients

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