© Julie
Photo by Julie O’Malley

Pesto, Semi-Dried Tomato and Bocconcini Bruschetta

Serves 6

80ml (1/3 cup) olive oil
1 garlic clove, crushed
6 slices ciabatta
100g (1/2 cup) bought basil pesto
100g semi-dried tomatoes, drained on paper towel
200g cherry bocconcini, drained, halved
Small fresh basil leaves, to serve
Sea salt flakes and freshly ground black pepper

1. Preheat oven to 200°C. Combine 2 tbs of the oil and the garlic in a bowl. Brush both sides of ciabatta with garlic oil and place on a baking tray. Cook in oven for 5 minutes or until golden. Remove from oven and transfer to a serving platter.
2. Spread ciabatta with pesto. Top with tomato and bocconcini. Sprinkle with basil leaves and drizzle with remaining oil. Season with salt and pepper and serve immediately.

Note: You can make this recipe 15 minutes before serving the starter.

© Julie
Photo by Julie O’Malley

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