Bruschetta with Tomatoes and Olives

Ingredients

• 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

Method

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.