• 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
  1. Cut baguette on an angle into 1cm slices. Brush both sides with olive oil.
  2. Toast slices on a heated chargrill pan or BBQ until golden.
  3. 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.

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