This Bruschetta is prepared on rye sourdough bread giving it a nutty flavour which is a great base for the rich flavour of our aubergine & basil paste. Great for summer entertaining!
Spread the Aubergine & Basil Paste on a slice of rye sourdough bread.
Slice the heirloom tomatoes and lay over the paste.
Add some torn pieces of mozarella.
Finish with some Greek basil and extra virgin olive oil drizzled over the bruschetta.
0 servings