Fresh Mozzarella Pesto Bruschetta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet. Ingredients:
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 |
Directions:
1. In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
2. 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.
3. 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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