Mozzarella Pesto Bruschetta with Fresh Mozzarella Cheese
Toasted ciabatta bread is topped with a tangy basil and tomato mixture, slices of fresh mozzarella and asiago cheese.
1 1/4 cups (3 large) Roma tomatoes, diced
1 clove garlic, minced
1/4 cup olive oil - divided use
2 teaspoon balsamic vinegar
1/4 teaspoon salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1 tablespoon fresh basil leaves, coarsely chopped
4 ciabatta sandwich rolls, split
1/2 cup shredded Wisconsin Asiago cheese - divided use
1/2 cup prepared pesto
1 pound Wisconsin Fresh Mozzarella Cheese, sliced into 32 slices
- Preheat broiler.
- In medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside.
- Place ciabatta on a baking sheet cut sides up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese and broil 2 minutes, or until golden.
- Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomato mixture evenly over cheese, and sprinkle with remaining asiago cheese; serve.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.