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Bruschetta topped with Mozzerella and Tomato

Serves 6

12 vine-ripened tomatoes
10 fresh basil leaves, cut into strips or 2 tsp Sabato Pesto
¼ cup extra virgin olive oil
6 x 2cm slices cigar shaped loaf
1 large garlic clove
Fresh buffalo mozzarella
Sea salt and freshly ground black pepper

Cut the tomatoes into quarters and discard the seeds. Slice the remaining flesh into ½ cm squares. Combine the diced tomato with the basil in a bowl and toss well. Add the olive oil and season with the salt and pepper to taste. Mix well and set aside.
Brush the bread slices on both sides with extra virgin olive oil. Arrange on a baking tray and place under a preheated grill or on top of a BBQ until the edges begin to brown - about 1 - 1½ minutes. Turn and repeat for the other side. Remove from the grill and place on a heated platter.
Cutting lengthways, slice off about 1/3 of the garlic clove and discard the small piece. Rub one side of each slice of toasted bread firmly enough with the cut side of the garlic clove to impart the garlic flavour.
Place a slice of mozzarella on each piece then spoon the tomato mixture evenly over the toasts and serve immediately.

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