Fresh Mozzarella Pesto Bruschetta - cooking recipe

Ingredients

1 1/4 cups roma tomatoes, diced
1 garlic clove, minced
1/4 cup extra virgin olive oil, divided
2 teaspoons balsamic vinegar
1/4 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon fresh basil leaf, coarsely chopped
4 ciabatta rolls, cut in half horizontally
1/2 cup asiago cheese (2 ounces)
16 ounces fresh mozzarella cheese, sliced into 32 slices

Preparation

In a medium bowl, combine tomatoes, garlic, 1 tablespoon olive oil, balsamic vinegar, salt, pepper, and basil. Set aside.
Place ciabatta rolls on a baking sheet with cut sides facing up. Brush with remaining 3 tablespoons olive oil, sprinkle with 1/4 cup asiago cheese, and broil 2 minutes, or until golden.
Spread each roll half with 1 tablespoon pesto, and top with 4 slices of fresh mozzarella. Divide tomatoes evenly over mozzarella, and top with remaining asiago cheese. Serve.