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Mozzarella Pesto Bruschetta

Mozzarella Pesto Bruschetta


  • 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


  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 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.

Servings: 8

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin -

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