I love making pizzettes. They are so taste and you can do so many different varieties, the combinations are endless (strawberries and basil drizzled in balsamic glaze, caramelized onions and brie – you name it). I love pairing this version of bruschetta with a melbec like Kaiken. Very smooth, light and easy drinking. You can also find the original recipe on my first blog post It’s all about the food!
Here is what you will need:
- Naan breads
- Mini bocconcini cut,
- Olive oil,
- Tomatoes cored and chopped
- Garlic minced
- Fresh basil chopped
- Salt and pepper to taste
- Balsamic glaze.
How to make the bruschetta pizzette:
- Preheat the oven to 425. In a bowl combine bocconcini, olive oil, tomatoes, garlic, basil, salt and pepper. Place Naan bread on a pizza pan or baking sheet. Spread bruschetta mixture over the Naan bread. Bake in the oven for 10 minutes. Take out of the oven and drizzle with balsamic glaze. Cut into quarters and serve.
I hope this inspires you in your kitchen – enjoy!
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Reblogged this on Crackling Pork Rinds.