Mozzarella Pesto Bruschetta

Mozzarella Pesto Bruschetta

Juicy tomatoes, tangy balsamic vinegar and creamy mozzarella combine with a hint of buttery asiago cheese and prepared pesto. The result is a delicious Mediterranean medley of tastes and textures that make any party festive.

Ingredients











Cooking Instructions

1

Combine tomatoes, 1 tablespoon olive oil, balsamic vinegar and garlic in a medium bowl. Fold in basil. Season with salt and pepper to taste. Set aside.


2

Heat broiler. Place ciabatta, cut side up, on an ungreased baking sheet. Brush with remaining olive oil. Sprinkle with 1/4 cup asiago. Broil for 1-3 minutes or until cheese is melted. 


3

Spread 1 tablespoon pesto over each roll; top with 4 slices of mozzarella. Divide reserved tomato mixture evenly over cheese. Sprinkle with remaining asiago.


Recipe Tip:
Any brand of Wisconsin asiago or fresh mozzarella cheese can be used.
cheese iconCheesemonger Tip:
Serve any extra asiago cheese shaved over buttery linguine tossed with minced fresh parsley, lemon zest, toasted walnuts, salt and pepper. Or, pair it with apple and pear slices for a light snack.

Ingredients











Cooking Instructions

1

Combine tomatoes, 1 tablespoon olive oil, balsamic vinegar and garlic in a medium bowl. Fold in basil. Season with salt and pepper to taste. Set aside.


2

Heat broiler. Place ciabatta, cut side up, on an ungreased baking sheet. Brush with remaining olive oil. Sprinkle with 1/4 cup asiago. Broil for 1-3 minutes or until cheese is melted. 


3

Spread 1 tablespoon pesto over each roll; top with 4 slices of mozzarella. Divide reserved tomato mixture evenly over cheese. Sprinkle with remaining asiago.


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