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Ingredients
| 100 g g | mini San Marzano tomatoes mini San Marzano tomatoes | ||
| 100 g g | Piccolo tomatoes Piccolo tomatoes | ||
| 2 | Scarlet tomatoes Scarlet tomatoes | ||
| 2 tsp tsp | balsamic vinegar balsamic vinegar | ||
| 8 slices slice | crusty bread crusty bread | ||
| 0.5 | mozzarella mozzarella | ||
| shredded | |||
| 1 handfuls handful | rocket rocket | ||
| olive oil olive oil | |||
| salt salt | |||
| peppers pepper | |||
Caprese bruschetta
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0:15 min
(70)
Method
Make the most of our beautiful British tomato varieties in this easy mozzarella and pesto bruschetta recipe. It makes the perfect light lunch, or could be served as an elegant starter for a special meal.
- Chop the tomatoes into halves or quarters, depending on their size. Mix together in a bowl with a good dash of olive oil, the balsamic vinegar and plenty of salt and pepper.
- Toast the bread slices on both sides until golden and divide between plates. Pile the tomato mixture on top, spooning over any juices.
- Mix the pesto with the lemon juice and oil to create a looser dressing and drizzle this over the top of the tomatoes. Finish with the shredded mozzarella and rocket leaves, serving immediately.
