Bocconcini Bruschetta

1.

Using a 1 inch round cutter, cut 4 discs of bread from each sourdough slice.

2.

Brush each disc with the garlic olive oil and toast either side under a grill.

3.

On the cocktail fork or toothpick, skewer the sourdough, tomato, cheese and finally the basil.

4.

To make the dressing, combine olive oil and balsamic vinegar.

5.

Drizzle over the dish, add salt and pepper to taste.

6.

Serve the bread hot and the other ingredients cold.