Bruschetta Tomato Mozza Di Buffala and Pesto

Prepare the pesto: in the bowl of the blender, put the basil leaves, pine nuts, freshly grated Parmesan and garlic. Season to your liking. Add olive oil and mix everything. Book.

Prepare the cherry tomatoes: cut them in half, brown them for 2 minutes in a very hot pan with a little olive oil. Do not overcook so as not to completely soften them.

Prepare the slices of bread: with the oven grill or a toaster, toast the slices of bread.

Make the brushettas: cover each slice of bread with pesto, crumble the buffala mozzarella, add cherry tomatoes, pine nuts and finish with a small extra dose of pesto. To be enjoyed without delay!