Fresh Mozzarella Pesto Bruschetta

Submitted by SrtaMaestra

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

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 8 bruschetta
• Serves: 8

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.