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Mozzarella Pesto Bruschetta with Fresh Mozzarella Cheese

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/4 cups (3 large) roma tomatoes, diced

    2. 1 clove garlic, minced

    3. 1/4 cup olive oil - divided use

    4. 2 teaspoon balsamic vinegar

    5. 1/4 teaspoon salt, or to taste

    6. 1/2 teaspoon pepper, or to taste

    7. 1 tablespoon fresh basil leaves, coarsely chopped

    8. 4 ciabatta sandwich rolls, split

    9. 1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded - divided use

    10. 1/2 cup prepared pesto

    11. 1 pound Wisconsin Fresh Mozzarella Cheese, sliced into 32 slices

    Instructions Jump to Ingredients ↑

    1. Preheat broiler. In medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper and basil; set aside. Place ciabatta on a baking sheet cut sides up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup Wisconsin Asiago Cheese and broil 2 minutes, or until golden. Spread each roll half with 1 tablespoon pesto, and top with 4 slices of Wisconsin Fresh Mozzarella. Divide tomato mixture evenly over cheese, and sprinkle with remaining Wisconsin Asiago cheese; serve.

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