FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
Recipes
Restaurants
Suppliers
< Back to Recipes
Sexy Bruschetta (Bruschetta With Mozzarella, Pesto, Basil And Tomato Confit)
More by
Circolo Popolare
>
More by
Circolo Popolare
>
< Back to Recipes
Sexy Bruschetta (Bruschetta With Mozzarella, Pesto, Basil And Tomato Confit)
Italian
Starter
15 mins
Vegetables/vegetarian
Easy
Serves
4

This recipe is ideal for a summer lunch on the terrace, as an appetizer or with a salad, accompanied by a good IPA beer. Simple and easy

Recipe courtesy of
Ingredients
  • 250 g/9 oz mozzarella di bufala or other mozzarella cheese
  • Four slices of farmhouse (country-style) bread
  • 20 Tomato Confit, halved (see other recipe)
  • Four tablespoons of Green Pesto (see other recipe)
  • Five teaspoons of pine nuts
  • Olive oil
  • One bunch of watercress, to garnish
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. Preheat the oven to 160°C/325°F/Gas Mark 3. Cut the mozzarella into slices 1 cm/1/2 inch thick.
  2. Toast the bread under the grill for five minutes. Lay the mozzarella slices on the slices of toast and place under the grill for a further three minutes.
  3. To serve, top with the tomato confit, then add some pesto and scatter over the pine nuts. Finish with a drizzle of olive oil, garnish with a few watercress leaves and enjoy.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Norma
Gazpacho with Spiced Crab Toasts
Italian
Starter
Over 2 hours
Vegetables/vegetarian
Easy
Norma
Smoky Charcoal-grilled Beef Rump with Cooked Grape Must and Thyme
Italian
Main
Over 2 hours
Beef
Easy
Norma
Burrata on Sourdough with Crushed Coriander, Fennel Seeds and Burnt Orange
Italian
Starter
30 mins
Cheese
Easy