I was stumped as to what to serve for my grandson’s first birthday since the party was in the afternoon and it was just adults. I wanted to have something that guests could pick up easily, so I decided on this rustic appetizer, along with vegetables and dip and a cheese and fruit tray.
Bruschetta is thick sliced bread that is brushed with olive oil, toasted or grilled and smeared with fresh garlic. The toppings can be whatever you want them to be. As the outdoor heat continues, what could be better than these garlic-scented toasts topped with ripe, sweet tomatoes and creamy mozzarella cheese? I know, a drizzle of pesto. So good and Seriously Simple.
These warm-weather toasts are baked in the oven when it is just too hot to fire up the outdoor grill. You can choose your favorite tomato variety for this — I like beefsteak, Roma or heirloom tomatoes. This recipe was such a hit at the birthday party that I would recommend it for any late afternoon appetizer. Feel free to put your signature on this topping; add some diced sweet roasted red pepper, chopped black kalamata olives, sliced sun-dried tomatoes or even fresh raw corn kernels.
You could change up the cheese with softer ones like feta, burrata or goat cheese. If you do, add the cheese to the tomatoes just before serving so it stays intact. The pesto drizzle garnish pulls all the flavors together and looks beautiful. Assemble just before serving so that the bread doesn’t get mushy. I like to serve a summery chilled rose to accompany this.
Tomato, Mozzarella, and Pesto Bruschetta
Serves 8 to 10
For the Bread
