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Tomato, bocconcini and basil bruschetta
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients:
  • 8 slices day-old sourdough bread
  • 2 garlic cloves, halved lengthways
  • 75.08 gm extra-virgin olive oil
  • 4 roma tomatoes, sliced
  • 5 bocconcini cheese, torn
  • 62.50 ml small basil leaves
Instructions:
  • Toast the bread until golden on both sides. Rub the cut side of garlic over one side of the bread and drizzle each slice with 1 teaspoon of oil.
  • Arrange the tomato, bocconcini, and basil on top, sprinkle with salt and pepper to season, drizzle each with 1 teaspoon of oil, and serve.

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