Fresh Mozzarella Pesto Bruschetta

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

• Ready In: 20 mins
• Serves: 8
• Yields: 8 bruschetta

Ingredients

• 1 1⁄4 cups roma tomatoes, diced
• 1  garlic clove, minced
• 1⁄4 cup extra virgin olive oil, divided
• 2  teaspoons  balsamic vinegar
• 1⁄4 teaspoon salt (to taste)
• 1⁄2 teaspoon pepper (to taste)
• 1  tablespoon fresh basil leaf, coarsely chopped
• 4  ciabatta rolls, cut in half horizontally
• 1⁄2 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.