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Roasted Tomato and Basil Bruschetta

The tomatoes have a zippy acidity which is balanced by the aromatic basil (and a little cheese), a balanced canapé for a balanced wine.

Verdejo can be paired in a similar way to Sauvignon Blanc, it has good acidity so can cope with tomato dishes.  This is a soft Verdejo so I have balanced the acidity in the canapé with Pesto and Mozarella.

Roasted Tomato bruschetta

Recipe

  • INGREDIENTS
  • Sourdough baguette ideally – or any bread for your crostini
  • Baby tomatoes – vine ripened if possible
  • Basil Pesto
  • Olive Oil
  • Salt and Pepper
  • Mozarella
  • Fresh Basil for garnish
  • Season and oil your baby tomatoes and roast them in the oven for around 20 minutes at 200 degrees.  Keep an eye on them, the more cooked, the ore flavour but also the more mushy!
  • Slice the baguette, toss in olive oil and season well.  Toast on each side until golden and crispy.
  • Remove your tomatoes to cool, they are nice eaten warm but not hot.
  • Spread a good dose of pesto on the crostini.  Tear off a tomato sized piece of Mozarella and arrange as many tomatoes on the crostini as will fit without falling off.
  • Season well and tear a little fresh basil over for garnish.
  • That’s it!
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