Tomato, mozzerella & pesto bruschetta

Tomato, mozzarella & pesto bruschetta

Using a few simple ingredients, you can enjoy a vibrant taste of Italy in 15 minutes. ‘Polpa’ tomatoes are cold-pressed, semi-cooked and finely chopped, creating a soft, rich base for toppings

5 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves2
  • CourseStarter
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 400g can Mutti Polpa Finely Chopped Tomatoes
  • 1 clove/s garlic, finely grated or crushed
  • 2 tbsp extra virgin olive oil
  • 4 slice/s sourdough bread, halved
  • 150g ball Essential Italian Mozzarella, well drained and roughly torn
  • ½ x 145g tub fresh Waitrose Green Pesto With Basil

Method

  1. Preheat the grill to high. Put the chopped tomatoes in a sieve over a bowl and leave to drain for 5 minutes, shuffling the tomatoes from time to time. Set aside the drained-off liquid (see Cook's Tip) and put the tomato solids in a bowl with the garlic and 1 tbsp oil. Season and mix together.

  2. Put the sourdough slices on a large baking tray. Grill for 1 minute, then turn, drizzle with 1 tbsp oil and grill for a further 30 seconds.

  3. Spoon the tomato mixture over the toasts, then top each slice with the torn mozzarella and 1 or 2 teaspoons of the pesto. Grill for 1 minute, then grind over black pepper and serve.

Cook’s tip

Chopped tomatoes:

Use the drained-off liquid to add richness to soups, salad dressings or pasta sauces. It freezes well, too.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,220kJ/ 771kcals

Fat

43g

Saturated Fat

14g

Carbohydrates

67g

Sugars

8.1g

Fibre

3.9g

Protein

28g

Salt

1g

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