Ladybird bruschetta
Makes: 8
Prep time: 15 minsTotal time: 
Recipe photograph by Stuart West
Ladybird bruschetta
These are super easy and quick to make – perfect for children with limited attention spans.
Makes: 8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (bruschetta)
Calories
118Kcal
Fat
8gr
Saturates
3gr
Carbs
5gr
Sugars
0gr
Fibre
0gr
Protein
5gr
Salt
0.3gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 70g baguette
- 4 tbsp green pesto*
- 1 x 150g ball mozzarella*
- 8 large basil leaves
- 4 baby plum tomatoes
- 1⁄2 tsp olive oil
- nigella seeds, for the ‘spots’
- 4 pitted black olives
- sesame seeds, for the ‘eyes’
Step by step
- Slice the baguette into 8 discs. Toast the bread under the grill until very lightly golden (about 2 minutes on each side). Set aside to cool.
- Spread one side of each bread slice with the pesto. Trim the ends off the mozzarella ball and cut it into 8 slices, laying a slice on each piece of baguette, then top each with a basil leaf. Toss the tomatoes with the oil and halve each one lengthways. Sprinkle the rounded side of each tomato half with a few nigella seeds and pop one onto each basil leaf.
-
Halve each olive, then trim a little off one end, so it resembles the head of a ladybird. Position on one end of the tomato, then add two sesame seeds to resemble eyes.
*Use vegetarian pesto and mozzarella if required.
