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Ingredients

2 x 250g pkts Coles Vine-Ripened Cherry Tomatoes
2 tablespoons olive oil
6 slices Coles Bakery Stone Baked Light Rye Sourdough Vienna
Olive oil spray
150g Coles Basil Pesto dip
200g fresh mozzarella or bocconcini, torn
Basil leaves, to serve
Flat-leaf parsley leaves, to serve

Method

Step 1 Preheat oven to 180C. Place tomatoes on a baking tray and drizzle with half the oil. Roast for 10 mins or until tomatoes begin to collapse.
Step 2 Meanwhile, Spray bread with olive oil spray. Cook on grill for or until charred.
Step 3 Spread bread evenly with pesto. Top with mozzarella or bocconcini and tomatoes. Drizzle with remaining oil. Season. Sprinkle with basil and parsley.

Roasted tomato bruschetta caprese

How to make Roasted tomato bruschetta caprese

Ingredients

Method