"Mo Betta" Bruschetta

This bruschetta makes a wonderful appetizer for parties and can be served with any of my other pasta dishes.

"Mo Betta” Bruschetta

Ingredients

¼ cup Olive Oil de Fino
4 ciabatta rolls, sliced in half lengthwise
4 tbsp basil pesto
6 Roma tomatoes, diced
1 cup freshly grated Asiago cheese
Salt and freshly cracked black pepper

Instructions
Preheat oven to 350°F.

Place the ciabatta halves cut-side up on a baking sheet. Spread the basil pesto evenly over each piece.

Top with diced Roma tomatoes. Drizzle generously with Olive Oil de Fino, then season with salt and freshly cracked black pepper.

Bake for approximately 30 minutes, until the edges are golden and the tomatoes are softened.

Remove from the oven and immediately top with freshly grated Asiago cheese so it gently melts over the warm bruschetta.