Bruschetta with fresh mozzarella and tomatoes jam


An easy starter with different approach and fresh summer taste. Learn more about EFKRATO


  Metric  Cups  Imperial 

  • 1 (10 ounce) baguette, sliced about 1/2 inch thick
  • 1 1/2 cups shredded mozzarella cheese (about 4 ounces)
  • 1/2 cup of chopped chives
  • 1/2 cup of pine nuts

For the tomato jam:

  • 200g tomatoes, only the chopped flesh
  • 20 g sugar
  • 50 ml water

For the basil pesto

  • 1 piece of hake or any other flaky white fish, on the bone, weighing approximately 1kg/2lb 4oz, scaled
  • 2 tbsp olive oil
  • 50 gr basil
  • 50 gr parsley
  • 10 gr pine nuts
  • 1/2 cloves of garlic
  • 50ml ΕFKRATO early harvest extra virgin olive oil
  • 30g parmesan


  • Cuisine: Italian
  • Recipe Type: Vegetables
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 90 mins
  • Serves: 4


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Select an appropriate size roasting dish for the bread.
  3. Using a bread knife slice the bread at the bias making 1″ thick slices about 4 1/2″ long.
  4. Slice the buffalo mozzarella in 1/4″ thick slices, then stack the slices and cut into strip a 1/4″ thick.
  5. Grill or broil the bread until deep golden brown, even singed around the edges. Repeat on other side.
  6. Prepare the tomato jam- mix all the ingredients in deep saucepan. Let them shiver at low heat for an hour.
  7. For the pesto sauce. Put all the ingredients in mixing bowl and blender until smooth.
  8. Place the bread in plate. Spread a tablespoon or so of tomato jam on each piece of bruschetta. Again sprinkle a little sea salt on top. Arrange 3-4 strips of buffalo mozzarella on top of tomato jam and top that with a spoon of pesto sauce. Drizzle with chives on top and pine nuts.

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