Use baby bocconcini for a quick twist to your traditional tomato bruschetta.
8 x 2cm-thick slices rye sourdough bread
350g mixed medley grape tomatoes or cherry tomatoes, halved or quartered
75g pitted kalamata olives, quartered
8 baby bocconcini, torn
1/4 cup basil leaves
2 tablespoons Flora with Butter
1 tablespoon balsamic vinegar
- Toast bread in toaster or under a grill preheated to medium-high until golden.
- Meanwhile, place the tomato, olives, bocconcini and basil in a small bowl. Toss to combine.
- Spread the toast with the Flora with Butter. Top with the tomato mixture and drizzle with the balsamic vinegar.