Shelly's Recipe

FRESH MOZZARELLA PESTO BRUSCHETTA

Category: Bruschetta, Crostini and Canapes

1 1/4 cups (3) tomatoes, diced
1 clove garlic, minced
1/4 cup olive oil, divided
2 tsp balsamic vinegar
1/4 tsp salt, or to taste
1/2 tsp pepper, or to taste
1 Tbsp fresh basil leaves, coarsely chopped
4 ciabatta sandwich rolls, cut in half horizontally
1/2 cup Asiago cheese, shredded and divided
1/2 cup prepared pesto
16 oz Fresh Mozzarella cheese, sliced into 32 slices

In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside.

Place ciabatta rolls on a baking sheet with cut sides facing 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 tomatoes evenly over cheese, and sprinkle with remaining Asiago cheese; serve.