Fresh Mozzarella Pesto Bruschetta
| 1-1/4 cups (3 large) roma tomatoes, diced
1 clove garlic, minced
1/4 cup olive oil, divided
2 tsp. balsamic vinegar
1/4 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
1 Tbsp. fresh basil leaves, coarsely chopped
4 ciabatta sandwich rolls, cut in half horizontally
1/2 cup (2 oz.) Wisconsin Asiago cheese, shredded and divided
1/2 cup prepared pesto
16 oz. Wisconsin Fresh Mozzarella cheese, sliced into 32 slices |
In a medium bowl, combine tomatoes, garlic, 1 Tbsp. olive oil, balsamic vinegar, salt, pepper, and basil; set aside. Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 Tbsp. olive oil, sprinkle with 1/4 cup Asiago cheese, and broil 2 minutes or until golden. Spread each roll half with 1 Tbsp. pesto and top with 4 slices of fresh
Mozzarella. Divide tomatoes evenly over cheese and sprinkle with remaining Asiago cheese; serve. Makes 8 servings.
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