Bruschetta fingers

  • 20 mins cooking
  • Serves 8
  • Print


Bruschetta fingers
  • 4 small_piece turkish bread rolls
  • 2 tablespoon sun-dried tomato pesto
  • 250 gram cherry tomatoes, cut into quarters
  • 120 gram baby bocconcini cheese, thinly sliced
  • 2 tablespoon finely chopped fresh flat-leaf parsley


Bruschetta fingers
  • 1
    Preheat grill. Lightly grease an oven tray.
  • 2
    Cut bread rolls in half and place them, cut-side up, on tray. Place tray under grill and toast bread rolls until light brown. Remove tray from grill and place bread rolls on a board. Using a bread knife, cut the bread rolls into 2cm wide strips ("fingers").
  • 3
    Spread toasted sides of bread with pesto; top with tomato and cheese.
  • 4
    Arrange bruschetta fingers on serving plate; serve sprinkled with parsley.


Toast fingers can be made the day before and stored in an airtight container. The tomato and cheese can be chopped the day before, and placed in separate small bowls, covered with plastic wrap and stored in the fridge. Parsley should be chopped and fingers assembled just before serving.

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