Grape Tomato, Pesto, and Mozzarella Bruschetta

Grape Tomato, Pesto, and Mozzarella Bruschetta - Galbani Cheese

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.

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