Bruschetta with tomato, cheese and pesto

  • 15 minutes
Rated 4 out of 5



1. Place the bread slices on a baking sheet, brush them with a little olive oil and toast them in the oven for 3-5 minutes at 170 degrees until the crust is crispy.

2. Rub the bread slices with a little fresh garlic. Spread a layer of red and green pesto alternately on the bread slices.

3. Drain the mozzarella and break it into an appropriate amount of pieces so that each loaf gets a piece of cheese.

4. Add the bread slices finely chopped cherry tomatoes and shallots.

5. Finish with salt and pepper.

6. Sprinkle with finely chopped parsley, drizzle with Danish liquid honey and serve.


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