Named after the salad, this bruschetta combines tomatoes, basil, pesto and mozzarella and is a tasty starter which will please everyone!

Made with delicious home-made french baguette from dough made in the Zojirushi BB-HAQ10 bread maker and sun-dried tomato pesto.

You can buy sun-dried tomato pesto ready-made, but we make our own – it’s easy to do and we find it’s nicer than shop-bought!

Ingredients for sun-dried tomato pesto

  • Jar of sun-dried tomatoes (285g, drained weight around 145g)
  • Cup of fresh basil
  • 1 clove of crushed garlic
  • Salt and black pepper to taste

Method for sun-dried tomato pesto

  1. Scoop out sun-dried tomatoes from the jar and add to a food processor
  2. Add a pinch of salt and black pepper
  3. Whizz for a few seconds in the food processor
  4. Add crushed garlic, basil leaves, add a little of the oil from the sun-dried tomatoes (or olive oil if you prefer)
  5. Whizz until the pesto is a smooth paste. If needed, add more seasoning or oil.
  6. Store in the cleaned sun-dried tomato jar in the fridge with a layer of olive oil on top.

Ingredients for caprese bruschetta

  • French baguette or ciabatta, sliced into round/ovals (slices should be about 4-5cm, otherwise they are too tall to eat!)
  • Sliced fresh tomatoes
  • 1 clove of garlic (cut a quarter of this off and set both pieces aside)
  • Sun-dried tomato pesto
  • Firm mozzarella, sliced
  • Chopped, fresh basil
  • Salt, pepper and a dessert spoon of olive oil

Method for assembling the caprese bruschetta

  1. Place french baguette/ciabatta pieces under a grill or in a panini/toasted sandwich maker to toast
  2. While the bread is toasting, add the olive oil, the quarter piece of garlic, salt and pepper along with the tomatoes to heat through in a wok/frying pan. This is just to warm the tomatoes.
  3. Once the tomatoes are cooked a little and warm, set aside and keep warm in tin foil
  4. Remove the bread from the grill and rub the three quarters piece of garlic over the surface and put a teaspoon (or a teasoon and a half, depending on how big your bread slice is) of sun-dried tomato pesto on the piece of bread and spread evenly
  5. Layer a piece of sliced mozzarella on top of the pesto and add several pieces of the warmed tomatoes on top
  6. Sprinkle the fresh, chopped basil on top
  7. Eat!

The sun-dried tomato pesto will last for around a week in the fridge. It’s also delicious mixed through pasta with chunks of crumbly feta cheese.