A simple but flavorful bruschetta, perfect as an appetizer or a quick lunch. The combination of mozzarella di bufala, peeled tomatoes and basil pesto highlights typical Italian ingredients.
Slice the mozzarella di bufala, crush the peeled tomatoes with a fork and cut the cherry tomatoes into cubes.
Lightly toast the slices of bread until crisp.
Create a layer with the peeled tomatoes and the cherry tomatoes, adding a pinch of salt.
Place the slices of mozzarella and garnish with the pesto.
Drizzle with a little extra virgin olive oil.
Serve immediately so that the mozzarella remains soft and the bread stays crisp.
Pan or toaster
Knife
Cutting board
Spreading spoon
Mozzarella di bufala (bocconcini)
Serve immediately; not suitable for prolonged storage (at most keep mozzarella and tomatoes separately in the refrigerator for one day).
Perfect for showcasing high-quality Italian ingredients; serve immediately to maintain the ideal texture.
Italia, 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 |
