Name: Bruschetta fingers
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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