Ingredients

1 Loaf of crusty Italian bread.
½ Cup of olive oil.
4 Cloves of garlic, crushed.

TOMATO & BASIL TOPPING
2 Large ripe tomatoes.
1 Medium spanish onion, chopped.
3 Tablespoons of Balsamic vinegar.
¼ Cup of shredded fresh basil.
Cracked black pepper.

PESTO & SHAVED PARMESAN
2 Cups of firmly packed fresh basil leaves.
2 Cloves of garlic, crushed.
⅓ cup of grated fresh Parmesan cheese.
½ Cup of pinenuts, toasted.
½ Cup of olive oil.
150g Block of fresh Parmesan cheese.

OLIVE PESTO & BOCCONCINI
165G Jar of olive pesto.
180g Fresh small bocconcini.
Olive oil.
Fresh basil leaves to garnish.

Instructions

1. Slice bread on the diagonal into 1 ½cm slices.
2 Whisk olive oil and garlic together.
3. Heat a Bessemer 32cm Grillet over moderate heat.
4. Brush both sides of the bread with the olive oil and garlic mix.
5. Toast bread until golden brown. Do this to all bread.

TO PREPARE THE TOMATO & BASIL TOPPING...
1. Finely chop the tomatoes and combine with remaining ingredients.
2. Spoon mixture onto toasted bread and serve.

TO PREPARE PESTO...
1. Place basil and garlic into food processor and process until fine.
2. Add cheese and pinenuts and process until combined.
3. With motor running, add olive oil slowly.
4. Process until all olive oil has been added and the mixture is thick.
5. Spread mixture onto toasted bread.
6. Top with Parmesan cheese.

TO PREPARE OLIVE PESTO & BOCCONCINI...
1. Spread Olive pesto onto toasted bread.
2. Top with sliced bocconcini.
3. Drizzle with olive oil and sprinkle with basil leaves.

Cooked with 32cm Grillet - Ebony and Bessemer Oven Mitts