Tomato soup with pesto and mozzarella toast - Cirio 1856

Ingredients

• 1 tbsp of extra virgin olive oil
• 3 garlic cloves, crushed
• 800 g of CIRIO Chopped Tomatoes
• 70 ml of vincotto
• 750 ml of boiling water
• Sea salt
• Freshly ground black pepper
• 50 g of pine nuts, toasted and cooled
• 75 g of basil, leaves only
• 50 g of Parmesan, grated
• 2 garlic cloves, crushed
• 150 ml of extra virgin olive oil
• 4 slices of baguette
• 4 slices of buffalo mozzarella