Grape Tomato, Pesto, and Mozzarella Bruschetta


  • 8 oz. Galbani┬« Mozzarella, shredded
  • 1 pt. grape tomatoes
  • Extra Virgin Olive Oil
  • 1 tsp. balsamic vinegar
  • 1 loaf Italian bread
  • 6 tsp. basil pesto
  • salt and pepper, to taste


  • Preheat oven to 400┬░ F.
  • Toss mozzarella, tomatoes, 2 Tbsp. olive oil, and balsamic vinegar in a medium bowl. Season with salt and pepper.
  • Brush each half of bread with 1 Tbsp. olive oil and season with salt and pepper. Bake on a lined baking sheet until slightly toasted, about 6-8 minutes. Remove from oven.
  • Brush 3 Tbsp. pesto on each half of bread. Divide the mozzarella mixture on top of the pesto on each bread half.
  • Bake for 7-9 minutes until cheese starts to melt and the tomatoes are warm throughout. Remove from oven and slice each half into six pieces.