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Mozzarella Pesto Bruschetta

Mozzarella Pesto Bruschetta



  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


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