Bruschetta Toasts with Wild Rocket Pesto

 
A quick and easy bruschetta recipe that’s great finger food for BBQ’s & entertaining! You can prepare the toppings beforehand; however bruschetta is best made immediately before serving. Although you can use a chopped tomato salsa, cherry tomato halves are better suited for finger food.

Ingredients
 
      250g vine-ripened cherry tomatoes, fresh or oven grilled

     1 tub of baby bocconcini, drained; or mozzarella

     1 bunch fresh basil

     Sea salt flakes & freshly ground pepper

     Extra virgin olive oil

     Arlingtons Wild Rocket Pesto 150g

Optional toppings 

      Pitted kalamata olives

     Oven roasted peppers

     Persian fetta or goats fetta

     Shaved pecorino or parmesan cheese

     Try yellow cherry tomatoes for a colour variation

     Low fat ricotta cheese or cottage cheese

     Use Arlingtons Semi-dried Tomato Pesto or Roasted Capsicum Pesto

Method  

There are many different Bruchetta bases you can use:

-melba toasts

-cut sourdough, toasted and drizzled with olive oil

-frenchstick slices, toasted with garlic butter

-crusty Italian bread ie. ciabatta

-pastry tartlets

-puff pastry squares

1.Spread centre of bruchetta base with a Wild Rocket Pesto. 

2. Top each slice with a slice of baby bocconcini. 

3. Add a halved cherry tomato, fresh or oven grilled, on top.

4. Add a basil leaf on top, drizzle with olive oil, sprinkle with sea salt flakes and     cracked pepper.

Tip: Bruchetta is best made immediately before serving.