Tomato soup with pesto and mozzarella toast - Cirio 1856
Place a medium saucepan over a low heat and add the oil. Add the garlic and cook for a minute or so until slightly golden. Add the tomatoes and vincotto and inc
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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
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