Tomato, basil & creamy pecorino bruschetta

Name: Tomato, basil & creamy pecorino bruschetta
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 250 g pack mixed baby tomatoes; 25 g pack Cooks’ Ingredients Basil; 1 Waitrose Mixed Olive Ciabatta; Creamy Pecorino Dip

Looking for the tastiest snack in just 10 minutes? These bruschetta are bursting with rich, fragrant flavour and colour, using just 4 ingredients.

5 out of 5 stars(3) Rate this recipe

Serves4
CourseLunch
Prepare10 mins
Cook-
Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g pack mixed baby tomatoes
25g pack Cooks’ Ingredients Basil
1 Waitrose Mixed Olive Ciabatta
Creamy Pecorino Dip

Roughly chop the tomatoes and put them into a bowl. Tear in ½ the basil leaves, season generously and add a drizzle of olive or extra virgin olive oil. Set aside.
Cut the ciabatta into 12 thick slices on the diagonal. Toast until golden in a toaster, under the grill, or on a griddle pan. Put the bread on a serving board.
Stir the dip until combined, then spread each toast with a generous spoonful. Add the basil tomatoes on top with any juices, then scatter with more basil to serve.

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