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Recipe: Bruschetta Al Pesto
Food & Drink
An Italian starter with pesto on ciabatta bread
3 ciabatta bread
Pesto; basil leaves 50g
Pine nuts 100g
450g mozzarella cheese
2tsp dried oregano
45ml olive oil
Freshly ground black pepper
Cut each bread diagonally into 12 slices. Cut the mozzarella into small pieces. Spread the sundried tomato paste on each slice. Arrange the cheese on the bread and put the slices on a baking tray. Sprinkle the herbs and drizzle the oil.
Bake in a preheated oven at 220 degree C for 5 minutes or till the cheese starts bubbling. Remove from the oven and allow to stand for a minute before serving.