A simple but flavorful bruschetta, perfect as an appetizer or a quick lunch. The combination of buffalo mozzarella, peeled tomatoes, and basil pesto highlights typical Italian ingredients.
Slice the buffalo mozzarella, crush the peeled tomatoes with a fork and cut the cherry tomatoes into cubes.
Lightly toast the slices of bread until crispy.
Create a layer with the peeled tomatoes and cherry tomatoes, adding a pinch of salt.
Lay the slices of mozzarella and garnish with the pesto.
Drizzle with a little extra virgin olive oil.
Serve immediately, so the mozzarella stays soft and the bread crisp.
Pan or toaster
Knife
Cutting board
Spreading spoon
Buffalo mozzarella (bocconcini)
Serve immediately; not suitable for prolonged storage (at most, keep mozzarella and tomato separately in the refrigerator for one day).
Perfect for showcasing high-quality Italian ingredients; serve immediately to maintain ideal consistency.
Italy, Campania
| Energy (kcal) | 229.49 |
| Carbohydrates (g) | 22.64 |
| of which Sugars (g) | 1.8 |
| Fat (g) | 12.07 |
| of which Saturates (g) | 0.66 |
| Protein (g) | 8.51 |
| Fiber (g) | 1.83 |
| Sale (g) | 0.24 |
