We love eating dinner al fresco. But not every food is equally appropriate for this. This snack makes perfect finger food with a glass of wine in your sunny garden.
Combined with a pasta salad and some veggies it makes a lovely summer meal or a great starter at a barbecue.
You can make the garlic oil by simply finely slicing the garlic and covering it with olive oil. After half an hour the oil will have a lovely garlic flavor. You can keep this oil for a few days.
Rockin Bruschetta (about 12 servings)
- 1 jar of Rockin Rocket pesto
- 12 slices of mozzarella
- Cherry tomatoes in different colors
- Slices of old bread
- Garlic olive oil
- Olive oil
- Balsamic vinegar
Brush the bread slices with the garlic oil, then grill or toast them. Season the slices generously with salt and pepper while they cool. I quartered all bread slices to create the right bruschetta size.
Halve the tomatoes, dress them with a drizzle of olive oil and balsamic vinegar. Season the tomatoes and toss to dress them.
Spread the Rockin Rocket pesto on each slice. Layer the mozzerella and a few tomatoes on each slice. Take your bruschetta and enjoy.