Oven-Roasted Tomato Bruschetta with Mozzarella and Pesto
Ingredients
For the Oven-Roasted Tomatoes
-
4
pieces
Roma tomatoes
-
to taste
none
olive oil
-
to taste
none
salt
-
to taste
none
freshly cracked black pepper
For the Crostini
-
1
piece
baguette
-
to taste
none
olive oil
-
to taste
none
salt
-
to taste
none
freshly cracked black pepper
For the Bruschetta
-
½
cup
pesto
-
8
ounces
fresh mozzarella, sliced
-
⅓
cup
balsamic glaze
-
½
cup
fresh basil
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Slice the Roma tomatoes into ½ inch slices and spread them on the baking sheet.
- Drizzle the tomatoes with olive oil and season with salt and pepper, then roast for 25-30 minutes until softened.
- While the tomatoes are roasting, slice the baguette into ¼ to ½ inch thick slices.
- Lay the baguette slices on a separate baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake the baguette slices for 3-5 minutes until crisp, then remove from the oven.
- Spread pesto on each baguette slice and top with an oven-roasted tomato.
- Divide the mozzarella slices among the crostini and bake for an additional 3-4 minutes until the mozzarella melts.
- Remove from the oven, drizzle with balsamic glaze, and top with fresh basil leaves.
Nutrition Facts (estimated)
Servings
18 pieces
Calories
128
Total fat
7g
Total carbohydrates
10g
Total protein
6g
Sodium
150mg
Cholesterol
20mg
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