Fresh Mozzarella Pesto Bruschetta

SrtaMaestra's Note:

Another recipe from a Wisconsin Milk Marketing Board Promotional Pamphlet. I have not tried this yet.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 8.0 brusche ...

• 1 ¼ cups roma tomatoes , diced
• 1 garlic clove , minced
• ¼ cup extra virgin olive oil , divided
• 2 teaspoons balsamic vinegar
• ¼ teaspoon salt (to taste)
• ½ teaspoon pepper (to taste)
• 1 tablespoon fresh basil leaf , coarsely chopped
• 4 ciabatta rolls , cut in half horizontally
• ½ cup asiago cheese (2 ounces)
• 16 ounces fresh mozzarella cheese , sliced into 32 slices

Directions:

1. In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
2. Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
3. Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.