Olive Tapenade and Mozarella Tartine
- 6 thin slices of French bread, toasted (crisp)
- 3 tbsp. Olive tapenade.(Recipe Link)
- ½ cup diced Mozzarella cheese (small cubes)
- 2 tbsp. Pesto sauce (Recipe Link)
- Few cherry tomatoes (cut into halves)
- Marinate the mozzarella in the pesto sauce and refrigerate for 2 hours.
- At the time of serving, evenly spread ½ tbsp. olive tapenade on the toast.
- Top it with one tbsp. of the marinated mozzarella, garnish with cherry tomatoes and serve.