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2011-10-07Grape Tomato, Pesto, and Mozzarella Bruschetta: Mozzarella, Grape Tomatoes, Olive Oil (Extra Virgin), Balsamic Vinegar, Italian Bread, Basil Pesto
Grape Tomato, Pesto, and Mozzarella Bruschetta featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Grape Tomato, Pesto, and Mozzarella Bruschetta

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  • 8 oz. Sorrento® Mozzarella, shredded
  • 1 pt. Grape Tomatoes
  • 3 tbs Olive Oil (Extra Virgin)
  • 1 tbs Balsamic Vinegar
  • 1 loaf Italian Bread
  • 6 tbs Basil Pesto


Preheat oven to 400° F.

  1. Toss mozzarella, tomatoes, 2 tbs olive oil, and balsamic vinegar in a medium bowl. Season with salt and pepper.
  2. Brush each half of bread with 1 tbs olive oil and season with salt and pepper. Bake on a lined baking sheet until slightly toasted, about 6-8 minutes. Remove from oven.
  3. Brush 3 Tbsp. pesto on each half of bread. Divide the mozzarella mixture on top of the pesto on each bread half.
  4. Bake for 7-9 minutes until cheese starts to melt and the tomatoes are warm throughout. Remove from oven and slice each half into six pieces.


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