This has got to be the easiest, simplest yet tastiest recipe for homemade bruschetta! Featuring creamy mascarpone cheese and basil green pesto from Italian Deli Online, the ingredients come together in perfect harmony to create a delicious Italian appetizer. With just a few extra household items, you’ll have an appetizer that’s perfect for any occasion.
Italian Deli Online Products
CADOR | Organic Himalayan Salt
Preheat oven to 180°C. Toss together 4 cups of sliced tomatoes, 6 medium garlic cloves, 5 thyme sprigs, 1 teaspoon of fennel seeds, 1 teaspoon of Himalayan salt, 1 tablespoon of sherry vinegar, and 1/4 cup of extra virgin olive oil in a baking dish. Roast for 25 to 30 minutes; stirring once, until tomatoes are tender and skins blister. Cool for 10 minutes.
Meanwhile, place ciabatta slices in a shallow baking pan, and drizzle with 1/4 cup of extra virgin olive oil. Bake at 180°C for 8 to 10 minutes or until slightly browned. Carefully remove and discard tomato peels from cooled tomatoes, if desired. Or leave them on – our personal preference – and serve as is. Spread mascarpone cheese on warm ciabatta slices, and place on a serving platter. Top with basil green pesto, tomatoes, drizzle with remaining 1/4 cup of extra virgin olive oil, and sprinkle with basil leaves.