20 February 2014

Tomato bruchetta

A tomato bruchetta is a nice classic, which makes a brilliant breakfast or lunch bread with tomatoes, basil and mozzarella. Today I made my version, it's very fresh, simple and easy.


200g selected tomatoes (e.g. colourful small cherry tomatoes)
150g mozzarella balls
4 bread slices

Basil dressing

50ml olive oil
40g basil leaves
25g pine nuts
3 garlic cloves

First make the basil dressing by just puréeing all the ingredients. This dressing is very much like pesto, just without the cheese. Have a look at the frozen pesto cubes idea, since you may have more left than you can use.

Spread the basil dressing on the bread slices and place a few mozzarella balls on each one.

Bake the breads in the oven at 180C for about 10 minutes until the cheese has melted.

Slice the tomatoes, place them on the breads, put some extra basil dressing on them and serve.

Your VegHog

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