Mozzarella Pesto Bruschetta

Yield: 8 servings

Ingredients

• 1 1/4 cups (3 large) Roma tomatoes, diced
• 1 clove garlic, minced
• 1/4 cup olive oil, divided
• 2 teaspoon balsamic vinegar
• 1/4 teaspoon salt, or to taste
• 1/2 teaspoon pepper, or to taste
• 1 tablespoon fresh basil leaves, coarsely chopped
• 4 ciabatta sandwich rolls, split
• 1/2 cup (2 ounces) Wisconsin asiago cheese, shredded and divided
• 1/2 cup prepared pesto
• 1 pound Wisconsin Fresh mozzarella cheese, sliced into 32 slices

Instructions

1. Heat broiler.
2. In medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside.
3. Place ciabatta on a baking sheet cut sides up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup Asiago and broil for 2 minutes, or until golden.
4. Spread each roll half with 1 tablespoon pesto, and top with 4 slices of Fresh Mozzarella.
5. Divide tomato mixture evenly over cheese, and sprinkle with remaining Asiago; serve.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin