
IMPERFECT TOMATOES AND BLACK OLIVE BRUSCHETTA
Serves
4
Preparation
10
minutesCooking Time
5
minutesIngredients
500 g 500 imperfect tomatoes
100 g 100 pitted kalamata olives
180 g 180 bocconcini
125 g 125 pesto
4 4 -6 sourdough bread slices
1/4 1/4 bunch basil
- FROM YOUR PANTRY
Olive oil
Salt and pepper
Method
- Preheat oven to 220°C. Dice tomatoes, chop olives and tear bocconcini into small pieces. Add ingredients with pesto into a bowl and check seasoning.
- Brush olive oil onto bread slices, place into preheated oven for 4 minutes or until golden brown.
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