PREPARATION (FOR 6 PORTION)
for italian bruschetta with basil pesto, roasted tomatoes and mozzarella
- Preheat the oven to 200°C.
- Combine the Flora Gold and garlic and brush the ciabatta slices with it on both sides. Warm a griddle pan over medium heat and grill the slices until golden and crisp. Put aside.
- Place the cocktail tomatoes on a baking tray and dot with the Flora Gold, season with salt and roast in the oven for 15 minutes or until the tomatoes begin to blister.
- Combine the 45ml Flora Gold and basil pesto in a small bowl. Top each bruschetta with the pesto mixture, tear the mozzarella into pieces and top each slice with a piece. End with a tomato and a few basil leaves on each and season lightly with salt and black pepper.