You should receive an email shortly.
Please log in to add this recipe
Go to binder
You’ll feel as though you’ve been whisked off to Italy with this quick yet indulgent dish packed with big, bold flavours. If you've got an alfresco meal planned soon, this is a must-make. See method
of the reference intake
Toast the sourdough. Rub one side of each slice with a cut garlic clove and drizzle over 1 tsp olive oil.
Toast the pine nuts in a pan over a low heat; set aside. Using a pestle and mortar, bash the sprigs of basil with a pinch of sea salt to a green paste. Slowly drizzle in 1½ tbsp of the olive oil to make a basil oil.
Put the tomatoes in a mixing bowl with half the basil oil and a pinch of black pepper. Gently toss together.
Roughly tear up the Mozzarella and arrange with the tomatoes on the toasts. Scatter the pine nuts on top, then sprinkle over more basil leaves and drizzle with the remaining basil oil to serve.
See more Bruschetta recipes
Before you comment please read our community guidelines.