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Bruschetta caprese
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Enhance your tomato bruschetta with baby bocconcini for a delightful twist.
Ingredients:
  • 8 x 2cm-thick slices rye sourdough bread
  • 350g mixed medley grape tomatoes or cherry tomatoes, halved or quartered
  • 75g pitted kalamata olives, quartered
  • 8 baby bocconcini, torn
  • 62.50 ml basil leaves
  • 40.00 gm Flora with Butter
  • 20.00 ml balsamic vinegar
Instructions:
  • Toast the bread in a preheated toaster or grill until golden brown.
  • Combine the tomato, olives, bocconcini, and basil in a small bowl and mix well.
  • Cover the toast with the Flora with Butter, then layer on the tomato mixture and finish with a drizzle of balsamic vinegar.

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