Prep Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4

Ingredients:

• 500g Imperfect Tomatoes
• 4-6 Sourdough Bread Slices
• 125g Pesto
• ¼ Basil Bunch
• 100g Pitted Kalamata Olives
• 180g Bocconcini
• Olive Oil
• Salt and Pepper

Method:

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