Pesto, semi-dried tomato & bocconcini bruschetta

0:10To Prep 0:05

To Cook

8INGREDIENTS EASYDIFFICULTY 6SERVINGS 5AVG RATING

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Pesto, semi-dried tomato & bocconcini bruschetta
Australian Good Taste

Recipe by Amanda Kelly

Photography by John Paul Urizar

  • Ingredients
  • 80ml (1/3 cup) olive oil
  • 1 garlic clove, crushed
  • 6 slices ciabatta
  • 100g (1/2 cup) bought basil pesto
  • 100g semi-dried tomatoes, drained on paper towel
  • 200g cherry bocconcini, drained, halved
  • Small fresh basil leaves, to serve
  • Sea salt flakes & freshly ground black pepper

 

  • Nutrition
Energy
1483kJ
Fat saturated
6.00g
Fat Total
25.00g
Carbohydrate sugars
7.00g
Carbohydrate Total
20.00g
Dietary Fibre
g
Protein
12.00g
Cholesterol
mg
Sodium
442.02mg

All nutrition values are per serve.

  • Method
  • Notes
  1. Step 1Preheat oven to 200°C. Combine 2 tbs of the oil and the garlic in a bowl. Brush both sides of ciabatta with garlic oil and place on a baking tray. Cook in oven for 5 minutes or until golden. Remove from oven and transfer to a serving platter.
  2. Step 2Spread ciabatta with pesto. Top with tomato and bocconcini. Sprinkle with basil leaves and drizzle with remaining oil. Season with salt and pepper and serve immediately.

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