Bruschetta with Mozzarella, Tomatoes & Homemade Pesto

This is a real favourite of ours, and always a big hit at the café we run too. It’s one of those simple summer dishes that feels special without being fussy. The secret is in the ingredients: good sourdough, creamy cheese, and of course the very best seasonal tomatoes.

You’ll need (for 2 portions):

• 2 thick slices of sourdough bread

• 2 tbsp homemade pesto (the same recipe we shared in the courgette lasagna)

• 1 ball of mozzarella (use half per slice)

• A handful of ripe tomatoes (different colours if you can)

• A sprinkle of sea salt

• A drizzle of good olive oil (or extra pesto if you prefer)

Optional swaps: Try using burrata for something extra indulgent, or ricotta mixed with a squeeze of lemon for a lighter, zingy twist.

How to make it:

1. Toast or griddle your sourdough until golden.

2. Spread each slice with a good layer of homemade pesto.

3. Slice the mozzarella (or use your burrata/ricotta alternative) and add to each piece.

4. Pile on your sliced tomatoes – the more colour and variety, the better.

5. Finish with sea salt and a drizzle of olive oil (or a little more pesto).

Best enjoyed straight away, ideally in the sunshine – it’s everything we love about summer on a plate.