Bruschetta mit Tomate, Mozarella und Pesto

Bruschetta with Tomato, Mozzarella & Pesto

5 min

einfach

15 min roasting time

Crispy, juicy and full of flavour: this bruschetta with tomato, mozzarella & pesto on rustic farmhouse bread brings oven-baked tomatoes, melting mozzarella and fresh pesto to a warm slice of bread – topped with peppery rocket. Pistachio flakes from the EasyGrater provide a nutty crunch, optionally supplemented with hearty salami slices. In just a few steps, you can create a Mediterranean favourite that will delight as a quick lunch, aperitif or uncomplicated dinner.

Ingredients

2 servings

  • 4 slices of country bread
  • 1 burrata or mozzarella
  • 20 cherry tomatoes
  • 8 sprigs of thyme
  • Extra virgin olive oil
  • Salt & pepper
  • 4 tsp green pesto
  • 2 tsp pistachios
  • Optional: 8–12 thin slices of Salame Milano, arugula for garnish

Preparation
  1. For the bruschetta with tomato, mozzarella & pesto, halve the tomatoes, place them on a baking tray with oil/salt/pepper/thyme, roast at 180 °C convection for 15-20 min.
  2. Toast the bread until golden, spread mozzarella on top and melt for 2 min.
  3. Top with roasted tomatoes, pesto & arugula.
  4. Optionally top with salami slices.
  5. Grate pistachios (roast briefly beforehand) with the EasyGrater(coarse blade)over the top.
  6. Finish with oil & pepper, and the bruschetta with tomato, mozzarella & pesto is ready.

Tip: Briefly roast pistachios, then grate them with a coarse blade and mix with 1 tsp olive oil + a pinch of salt. This creates a pistachio paste that stays on the bread.

From this recipe:

Each grater includes a recipe booklet + cleaning brush