Confit Tomato Bruschettas with Pesto & Mozzarella Recipe
These Confit Tomato Bruschettas with Pesto & Mozzarella make a perfect light bite, appetiser or canape. Fresh basil, slow cooked and garlic infused tomatoes, creamy mozzarella and classic tangy pesto top toasted ciabatta slices for a perfect Caprese salad inspired antipasto. Classic Italian flavours for the win!
Turn on the grill/broiler to high and allow to heat.
Use a serrated knife to slice roughly 150g Ciabatta into 6 slices. Try to slice on the diagonal to maximise the surface area. (Ignore the 10 slices in the photos – I got carried away!)
Place the bread on a baking tray and brush roughly half of 4 tbsp Olive Oil or the cooking oil from the confit tomatoes over one side of the bread slices.
Turn the bread and repeat on the other side.
Put the ciabatta under the grill/broiler for 2 to 3 minutes, until the bread is lightly toasted. Keep a close eye on the bread. Turn the slices over and repeat on the other side.
Split roughly 40g Pesto across the 6 toasts. Spread the pesto to the edges as much as possible.
Pile 5 Confit Cherry Tomatoes onto each toast.
Dry off 18 Mozzarella Pearls and tear them into smaller pieces. Tuck them around the tomatoes on each toast – around 3 pearls per toast.
Crush around ⅛ tsp Sea Salt Flakes between your fingers and sprinkle over the mozzarella and tomatoes from a height so the seasoning is evenly spread across the toppings.
Garnish with 18 Small Fresh Basil Leaves – I like to tuck them in between the tomatoes.
Drizzle with a little extra Olive Oil, or even better, the tomato confit oil and serve!