Recipe courtesy of Sacla'
Vegan Pesto and Tomato Bruschetta
Ingredients
- Ciabatta: 4 slices
- 2 pots or 4 tbsp of Sacla' Free From Basil Pesto
- Olive Oil
- Gorgonzola vegan cheese
- Fresh Red & Yellow Tomatoes, sliced
- Fresh Basil leaves, to serve
- Sacla' Sun-Dried Tomato Strips
Method
- Lightly brush each side of the bread with olive oil and char-grill till golden
- Spread the Pesto across the base of the ciabatta - as much as you fancy
- Grill for 2-3 minutes until cheese has melted
- Top with the sun-dried tomatoes, fresh tomatoes and basil