Tomato, basil & creamy pecorino bruschetta

Name: Tomato, basil & creamy pecorino bruschetta
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 250 g pack mixed baby tomatoes; 25 g pack Cooks’ Ingredients Basil; 1 mixed olive ciabatta; 170 g pack No.1 Creamy Pecorino Dip

Looking for the tastiest snack in just 10 minutes? These bruschetta are bursting with rich, fragrant flavour and colour, using just 4 ingredients.

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Vegetarian

Serves4
CourseLunch
Prepare10 mins
Cook-
Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g pack mixed baby tomatoes
25g pack Cooks’ Ingredients Basil
1 mixed olive ciabatta
170g pack No.1 Creamy Pecorino Dip

Roughly chop the tomatoes and put into a bowl. Tear the basil leaves in half, season generously and add a drizzle of olive or extra virgin olive oil. Set aside to mingle.
Cut the ciabatta into 12 thick slices on the diagonal. Toast until golden, then place on a serving board.
Stir the pecorino dip until combined, then spread each slice with a heaped spoonful. Add the basil tomatoes on top with any juices, then scatter with more basil to serve.

Typical values per (including 1 tbsp olive oil) when made using specific products in recipe