Imperfect Tomatoes and Black Olive Bruschetta
Prep Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4
Ingredients
- 500g imperfect tomatoes
- 100g pitted kalamata olives
- 180g bocconcini
- 125g pesto
- 4-6 sourdough bread slices
- 1/4 Basil bunch
- Olive Oil
- Salt and Pepper
Method
- Preheat the oven to 220°C.
- Dice tomatoes, chop olives and tear bocconcini into small pieces. Add ingredients with pesto into a bowl and check seasoning.
- Brush olive oil onto sourdough bread slices, place into preheated oven for 4 minutes until golden brown.
- Add mixture to sourdough toast and garnish with fresh basil. Serve at room temperature.
