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This is a non messy version of bruschetta, great for dinner parties. I wanted a way of my quests being able to enjoy a favourite of mine without it going soggy or falling apart.
Using a 1 inch round cutter, cut 4 discs of bread from each sourdough slice.
Brush each disc with the garlic olive oil and toast either side under a grill.
On the cocktail fork or toothpick, skewer the sourdough, tomato, cheese and finally the basil.
To make the dressing, combine olive oil and balsamic vinegar.
Drizzle over the dish, add salt and pepper to taste.
Serve the bread hot and the other ingredients cold.
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