Mozzarella, Tomato and Peperoni Bruschetta
1 loaf ciabatta, sliced
200g Buffalo Mozzarella
50g basil leaves
Sea salt and freshly ground black pepper
Brush the sliced ciabatta lightly with Mas Portell garlic oil if desired, and toast in a 180˚C oven. Remove and press cherry tomatoes onto the bread (reserve juice for later use). Place slices of the Mozzarella on top of the tomatoes. Put back in to the oven and bake for a further 5 minutes. Remove from the oven, add a basil leaf and a small dollop of Peperoni bruschetta.
Drizzle with Mas Portell garlic oil and season with salt and pepper to taste.
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