Bruschetta with Pesto, Tomato & Feta
Ingredients
- 4 slices of Ciabatta - I used two wholemeal ciabattas cut in half*
- 2 pots or 4 tbsp of Sacla' Classic Basil Pesto
- Olive Oil - I used it in a spray bottle
- Feta or Gorgonzola cheese
- Fresh Red & Yellow Tomatoes, quartered
- Fresh Basil leaves, to serve
- 6 Sacla' Sun-Dried Tomato Strips
Instructions
- Lightly brush or spray one side of the bread with olive oil and grill until golden (2-3 minutes)
- Spread the Pesto across the same side of the ciabatta
- Add pieces of cheese, broken up with your fingers for a more 'rustic' look
- Grill for 2-3 minutes until the cheese has melted or warmed
- Top with the sun-dried tomatoes, fresh tomatoes and basil leaves
- Serve with a drizzle or spray of olive oil
- Enjoy!
Notes
*The ciabatta rolls that I used happened to be gluten-free
Recipe by Nics Nutrition at https://nicsnutrition.com/healthy-bruschetta-pesto-tomato-feta-cheese/