Imperfect Tomatoes Bruschetta
Prep Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4
Ingredients:
- 500g Imperfect Tomatoes
- 4-6 Sourdough Bread Slices
- 125g Pesto
- ¼ Basil Bunch
- 100g Pitted Kalamata Olives
- 180g Bocconcini
- Olive Oil
- Salt and Pepper
Method:
- Preheat oven to 220°C.
- Dice the tomatoes, chop the olives and tear the bocconcini into small pieces. Add ingredients with the pesto into a bowl and season with salt and pepper.
- Brush olive oil on the sourdough bread slices, place into the preheated oven for 4 minutes until golden brown.
- Add mixture to sourdough toast and garnish with some fresh basil. Serve at room temperature.
Ingredients for Imperfect Tomatoes Bruschetta
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Wholegreen Bakery Gluten Free Vegan Seeded Sourdough Bread 500g
Not available on click & collect.ea -
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Roza's Gourmet Pesto Basil with Toasted Hemp Seeds and Hemp Seed Oil 240ml
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