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Bocconcini Bruschetta

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.


  • Ingredients

  • 4 slices sourdough

  • 8 baby bocconcini (halved)

  • 8 cherry tomatoes (halved)

  • 16 small basil leaves

  • 2 tablespoon olive oil

  • 1 teaspoon crushed garlic

  • 16 bamboo cocktail forks or toothpicks

  • Dressing

  • 1 tablespoon balsamic vinegar

  • 1 tablespoon olive oil

  • Pinch salt and pepper


  • 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.

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