Bocconcini and Capsicum Bruschetta
Brush bread slices on both sides with Moro Hojiblanca Extra Virgin Olive Oil and grill on both sides until golden. Drain Montefiore Bocconcini and tear apart. Spread bruschetta with Saclà Capsicum Fig & Hazelnut Sauce and top with torn bocconcini, Green Valley Greek Kalamata Olives and basil leaves. Season with pepper and serve.