Fresh Mozzarella Pesto Bruschetta Recipe #328647
Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.
by SrtaMaestra
20 min | 20 min prep
SERVES 8 , 8 bruschetta
- 1 1/4 cups roma tomatoes, diced
- 1 garlic clove, minced
- 1/4 cup extra virgin olive oil, divided
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1 tablespoon fresh basil leaf, coarsely chopped
- 4 ciabatta rolls, cut in half horizontally
- 1/2 cup asiago cheese (2 ounces)
- 16 ounces fresh mozzarella cheese, sliced into 32 slices
- In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
- Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
- Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.
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5 stars