Snacks and Starters - Bruschetta

Friday 9th February 2018

Serves: 6
 
Serve as a starter with a salad garnish or on their own as pre-dinner nibbles. Tasty either way.
 
1 Small French baguette, cut into 12 slices
Virgin olive oil for brushing
1 Large clove garlic, peeled and halved
60ml.  Pesto sauce, I like tomato and chilli
1 x 120g Goats cheese log, sliced into 6
100g Mozzarella cheese, drained and sliced into 6
50g Pitted olives, sliced
Basil leaves, torn
 
  • Pre-heat oven to 210C, 190 Fan, Gas 6.
  • Brush bread slices generously, on either side with the olive oil and arrange on baking sheet.  Bake for 10-15 minutes, until lightly golden. Remove from oven and cool for 10 minutes.
  • Rub each piece of toast on one side, with the garlic.
  • Spread 8 of the bread slices with the pesto sauce and top with a slice of the mozzarella and some olives. 
  • Top remaining toasts with a slice of the goats’ cheese, topped with a slice of cherry tomato.
  • Grill under pre-heated grill until cheese just starts to melt.
  • Serve immediately, sprinkled with the basil leaves.

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