These can be served as a starter or one can make smaller dishes as a colourful cocktail snack.
1 ciabatta loaf or 4 – 6 long white bread rolls, should you require smaller bruschetta
5 ml dried mixed herbs
Handful rocket leaves
200 g mozzarella cheese sliced
2 – 3 large tomatoes, sliced
Salt and freshly-ground black pepper
Basil pesto Fresh basil leaves
1. Preheat oven to 200ºC/180ºC fan/Gas mark 6.
2. Brush each side of bread with a little of the olive oil. Sprinkle a pinch of mixed herbs over one side of bread. Place on Teflon-coated baking sheet and bake for about 5 – 10 minutes until golden brown and crisp.
3. Alternatively, heat a griddle pan and toast the bread on each side.
4. Layer the bruschetta with a few rocket leaves, then the sliced mozzarella and one slice of tomato. 5. Season with salt and freshly-ground black pepper. Top with a blob of basil pesto and garnish with a basil leaf. 6. Just before serving, drizzle with a little olive oil.