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bruschetta roasted tomato mozzarella appetizer

(3 ratings)
Adashofloverecipepage avatar
Blue Ribbon Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

I love mozzarella and tomatoes. This is a great appetizer with roasted tomatoes and a little pesto. Top with mozzarella. It is so yummy. Holidays are upon us, and who doesn't need an easy appetizer to serve to guests? Easy and so tasty!

Blue Ribbon Recipe

This bruschetta roasted tomato mozzarella appetizer is easy to make and flavorful. Roasting the tomatoes brings out their sweetness and adds an extra layer of flavor. We opted to make the fresh pesto which added freshness and was a savory contrast to the sweet cherry tomatoes. The fresh mozzarella was smooth and creamy. Every bite was wonderful! We've tried these using sliced baguette and ciabatta bread. Each works well depending on what size appetizer you'd like to serve.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For bruschetta roasted tomato mozzarella appetizer

  • OPTIONAL HOMEMADE PESTO
  • 2 c
    packed fresh basil leaves
  • 3/4 c
    extra virgin olive oil
  • 1-2 oz
    pine nuts
  • 1 - 2 clove
    garlic
  • salt and pepper, to taste
  • 1/2 c
    grated Parmigiano-Reggiano
  • BRUSCHETTA
  • 1-2 pt
    cherry or grape tomatoes, sliced in half lengthwise
  • 3 Tbsp
    olive oil, double for 2 pints tomatoes
  • 3 Tbsp
    balsamic vinegar, double for 2 pints tomatoes
  • 1 pinch
    salt and pepper
  • 1 - 2 Tbsp
    chopped fresh basil
  • 1
    sliced and toasted ciabatta bread, package of panetini toast, or fresh bread baguettes toasted.
  • 1 pkg
    Buitoni pre-made pesto if not making your own
  • 1 pkg
    fresh mozzarella

How To Make bruschetta roasted tomato mozzarella appetizer

  • Add basil leaves to a food processor.
    1
    If making homemade pesto: Place basil leaves in a food processor. Process until chopped.
  • Add olive oil, pine nuts, and garlic.
    2
    Add the olive oil, pine nuts, and garlic.
  • Pulse until smooth.
    3
    Pulse until smooth.
  • Empty into a bowl. Stir in salt, pepper, and Parmesan cheese.
    4
    Empty into a bowl. Stir in salt, pepper, and Parmesan cheese.
  • Place tomatoes on a baking sheet. Drizzle with olive oil and balsamic vinegar.
    5
    Preheat oven to 400 degrees F. Put tomatoes in a baking pan. Drizzle the olive oil and balsamic vinegar over the tomatoes.
  • Salt, pepper, and add chopped basil.
    6
    Salt and pepper and add a little basil.
  • Roast the tomatoes.
    7
    Roast stirring occasionally for 10-20 minutes or until they look well-roasted and soft.
  • Drizzle roasted tomatoes with additional balsamic.
    8
    Remove from oven and put aside. Cover with foil to keep warm. Drizzle with a little more balsamic if you'd like. You can also try making them in a sauté pan on high heat. Works out pretty well. But, you have to add more balsamic if you use this method.
  • Toast the sliced bread.
    9
    Slice up some Fench bread or Ciabatta bread to make baguettes. Toast the slices. Place toasted bread on a cookie sheet. You can also use Panetini Italian toast if desired (I especially like olive oil ciabatta bread).
  • Top with some pesto.
    10
    Spread 1 tsp or so of the pesto on top of all the bread. You want to give it a little flavor.
  • Top with a slice of fresh mozzarella.
    11
    Place a piece of sliced mozzarella on each toast.
  • Place under the broiler.
    12
    Put in oven on broil. Keep an eye on them.
  • Just want to melt the cheese.
    13
    You just want the mozzarella to melt.
  • Top cheese with the tomatoes.
    14
    Take it out of the oven. Top each piece of toast with the roasted tomatoes and serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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