Grape Tomato, Pesto, and Mozzarella Bruschetta
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8 oz. Galbani® Mozzarella, shredded
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1 pt. grape tomatoes
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Extra Virgin Olive Oil
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1 tsp. balsamic vinegar
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1 loaf Italian bread
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6 tsp. basil pesto
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salt and pepper, to taste
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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.
-
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.