Pesto and Tomato Bruschetta


  • Ciabatta: 4 slices
  • 2 pots or 4 tbsp of Sacla' Classic Basil Pesto
  • Olive Oil
  • Gorgonzola cheese
  • Fresh Red & Yellow Tomatoes, sliced
  • Fresh Basil leaves, to serve
  • Sacla' Sun-Dried Tomato Strips


  1. Lightly brush each side of the bread with olive oil and char-grill till golden
  2. Spread the Pesto across the base of the ciabatta - as much as you fancy
  3. Grill for 2-3 minutes until cheese has melted
  4. Top with the sun-dried tomatoes, fresh tomatoes and basil
  5. Serve with a drizzle of olive oil
Serves: 2Cooking time: Share recipeReview this recipe


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