- ½ sourdough baguette
- Olive oil
- 135g pottle Mediterranean Basil Pesto Chunky Dip
- 1-2 traditional mozzarella balls, drained & sliced
- 6 medium tomatoes, sliced
- Basil leaves to garnish
- Cut baguette on an angle into 1cm slices. Brush both sides with olive oil.
- Toast slices on a heated chargrill pan or BBQ until golden.
- Generously spread bruschetta with Mediterranean Basil Pesto Chunky Dip. Top with slices of mozzarella and tomatoes. Garnish with freshly ground black pepper and basil leaves.
Made With

Bianca's Rating