Pesto & Roasted Tomato Crostini

It’s Pesto time again on Vegetarian Friday!

This yummy crostini can be an elegant appetizer as guests walk in the door or a light dinner after having a large lunch.

I always adore the basil-tomato-mozzarella combination and this one hit it out of the park!

Recipe Notes:
*There aren’t any measurements in this “recipe” because you can make it to suit your needs or tastes.  If you’re making the crostini for two, you only need a few.  Love roasted tomatoes?  Add a bunch!

Pesto & Roasted Tomato Crostini

Olive oil
Salt & Pepper
French bread or baguette
Fresh mozzarella, sliced thin

Preheat the oven to 350 degrees.

Slice the tomatoes in halves (or quarters, depending upon the size) and place on a baking sheet.  Drizzle with about 1 tablespoon of olive oil and season with salt and pepper.

Roast the tomatoes for 30-40 minutes, flipping once.  Remove from the oven and set aside.

Slice the bread at a diagonal and spread about 1 tablespoon of prepared pesto across the top of each slice of bread.  Top with slices of mozzarella cheese and place under the broiler for about 1 minute or until the cheese is melted.

Top with the roasted tomatoes and fresh basil leaves and serve.


  1. This is perfect. I've got tomatoes in the garden, pesto and mozzarella in the fridge and now I need to walk over to my corner bakery...YUM!

  2. Yummmm looks so good Thanks for sharing at I Freakin did it Friday

  3. These look FANTASTIC
    I loooooooooooove Pesto, so these are absolutely perfect for me

  4. Oh wow! Now I'm super hungry! Thanks so much for linking this up to our weekend Wonders party. Hope to see you back on Thursday :)

  5. Ooh yum, sounds fabulous! Thanks for sharing at The Fun In Functional!

  6. Love dishes like this! Pinned it :). Thanks for sharing at Must Try Monday.

  7. These are super cute! I love this idea for an appetizer for a holiday gathering. Thanks for sharing. :)



Post a Comment

Please comment! I would love to hear from you!