Toast the bread slices on a grill. Quarter the cherry tomatoes and place them in a bowl with the buffalo mozzarella. Add the parsley, torn with your fingers, the oregano, the extra virgin olive oil, and a pinch of salt and pepper. Toss well to combine the flavors. Arrange the toasted bread slices on a serving platter and spread a generous layer of TRUFFLE PESTO DRESSING over them. Cover each slice with the dressing, dividing it equally between each slice. Drizzle the bruschetta caprese with a little extra virgin olive oil and serve.
