Imperfect Tomatoes and Black Olive Bruschetta


Prep Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4


  • 500g imperfect tomatoes
  • 100g pitted kalamata olives
  • 180g bocconcini
  • 125g pesto
  • 4-6 sourdough bread slices
  • 1/4 Basil bunch
  • Olive Oil
  • Salt and Pepper


  1. Preheat the oven to 220°C.
  2. Dice tomatoes, chop olives and tear bocconcini into small pieces. Add ingredients with pesto into a bowl and check seasoning.
  3. Brush olive oil onto sourdough bread slices, place into preheated oven for 4 minutes until golden brown.
  4. Add mixture to sourdough toast and garnish with fresh basil. Serve at room temperature.