Pitta Bread Bruschetta

Thursday, 24 April 2014





Pitta Bread Bruschetta

Yield: two pitta bread bruschettas

2 pitta breads

half a ball of mozzarella, shredded or cut up
50g gruyere, grated
10 cherry tomatoes, halved
a handful of basil leaves, shredded
olive oil
pepper to season


Method:


1. Toast your pitta breads lightly first.

2. Top with both cheeses and the cherry tomatoes, and drizzle with a little olive oil.
3. Toast under the grill for 2-3 minutes until the cheese has melted (keep an eye on them!).  Grind some pepper over the top, sprinkle with the basil leaves, slice up, et voilĂ !

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