Imperfect Tomatoes & Black Olive Bruschetta

By Market Magazine
IMPERFECT TOMATOES AND BLACK OLIVE BRUSCHETTA

IMPERFECT TOMATOES AND BLACK OLIVE BRUSCHETTA

0 from 0 votes
Serves

4

Preparation

10

minutes
Cooking Time

5

minutes

Ingredients

  • 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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