Bruschetta with Tomatoes and Olives



  • 4 focaccias or spliced baguette loaf
  • Green basic pesto
  • 175 g cherry tomatoes
  • 50 g pitted black olives
  • 8 slices mozzarella
  • Extra Virgin Olive Oil
  • Basil to garnish


Split focaccias and toast lightly.
Spread with a dollop of pesto, scatter over the tomatoes and olives.
Add a slice of mozzarella drizzle with olive oil and place under grill for a few minutes.
Serve garnished with basil leaves.

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