Tomato, mozzarella & pesto bruschetta

Name: Tomato, mozzarella & pesto bruschetta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 400 g 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; 150 g ball Essential Italian Mozzarella, well drained and roughly torn; 145 g tub fresh Waitrose Green Pesto With Basil

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

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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

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.
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.
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.