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1
Preheat the oven to 350u00b0 with a metal tray inside so it warms up.
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2
Shred the mozzarella and leave in a sieve to remove as much water as possible.
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3
Slice the tomatoes and put in a sieve to get rid of any extra vegetation water.
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4
Shred the basil leaves with your fingers so they don't turn black from the blade of a knife.
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5
In a bowl mix the olive oil with the oregano and salt.
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6
Cut the garlic in half so you have a flat surface to work with.
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7
VERY lightly rub one side of the toasted bread with garlic and generously brush with the olive oil and oregano mixture. Put back in the oven for 3 minutes.
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8
Remove from the oven and baste with the Tomato and Pesto sauce, cover with tomato slices, sprinkle with a little salt, thinly shredded basil leaves, put the sliced tomatoes, cover with shredded mozzarella, the shredded Emmenthal, drizzle with a little Olive Oil and put back in the oven until mozzarella melts and becomes light golden colour.
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9
Plate the Bruschettas, add half a cherry tomato, 2 basil leaves, drizzle with Extra Virgin Olive Oil and serve immediately. Nice with a salad.
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10
Note: If you want to make life even easier, use powder garlic in the oregano olive oil mixture and you can save yourself some time. Just don't overdo the garlic powder.
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11
Note 2 - Want a little kick on your bruschettas, add some chilli flakes to the olive oil oregano mixture!
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12
Note 3 - If you find scamorza, a dry mozzarella, it works better as it has no water and doesn't sogg up the bread as much.
