Sexy Bruschetta (Bruschetta With Mozzarella, Pesto, Basil And Tomato Confit)
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
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
One bunch of watercress, to garnish
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Preheat the oven to 160°C/325°F/Gas Mark 3. Cut the mozzarella into slices 1 cm/1/2 inch thick.
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.
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.
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