Bruschetta Roasted Tomato Mozzarella Appetizer

Name: Bruschetta Roasted Tomato Mozzarella Appetizer
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
Cuisine: Italian
Ingredients: 1 pkg fresh mozzarella; 1-2 pkg cherry tomatoes; 1 container Buitoni pre-made pesto or make your own; 3 Tbsp olive oil double for 2 pints tomatoes; 3 Tbsp balsamic vinaigrette double for 2 pints tomatoes; 1 pinch fresh basil; 1 pinch salt and pepper; 1 sliced and toasted ciabatta bread, package of panetini toast, or fresh bread baguettes toasted.; OPTIONAL HOMEMADE PESTO; 2 c packed basil leaves; 1/2 c Parmigiano-reggiano, grated; 3/4 c extra virgin olive oil; salt and pepper, to taste; 1-2 cloves of garlic, average size about a 1/2 inch wide; 1-2 oz pine nuts, optional

By Nor A.M
@Adashofloverecipepage

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 is such an easy appetizer! We love how the tomatoes are roasted in this recipe. It really brings out their sweetness and adds an extra layer of flavor. We can't wait to serve these at my next girls night! The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

52 Comments

Serves:

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 pkg

fresh mozzarella
1-2 pkg

cherry tomatoes
1

container Buitoni pre-made pesto or make your own
3 Tbsp

olive oil double for 2 pints tomatoes
3 Tbsp

balsamic vinaigrette double for 2 pints tomatoes
1 pinch

fresh basil
1 pinch

salt and pepper
1

sliced and toasted ciabatta bread, package of panetini toast, or fresh bread baguettes toasted.
OPTIONAL HOMEMADE PESTO
2 c

packed basil leaves
1/2 c

Parmigiano-reggiano, grated
3/4 c

extra virgin olive oil
·

salt and pepper, to taste
1-2

cloves of garlic, average size about a 1/2 inch wide
1-2 oz

pine nuts, optional
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How to Make Bruschetta Roasted Tomato Mozzarella Appetizer

Step-by-Step

If making homemade pesto: Place basil leaves in food processor. Process until chopped. Add the olive oil, pine nuts, and garlic. pulse all together until smooth. Empty into a bowl. Stir in salt, pepper, and cheese.
Preheat oven to 400 degrees. Put tomatoes in a baking pan. Drizzle the olive oil, balsamic vinegar over tomatoes. Salt and pepper and add a little basil. Roast stirring occasionally for 10-20 minutes, or until they look well roasted, and soft. Remove from oven, put aside. Cover with foil to keep warm. Drizzle with a little more Balsamic optional.
Slice up some french bread, or Ciabatta bread to make baguettes. Toast slices. Use packaged Panetini Italian toast if desired. I especially like olive oil Ciabatta bread.
Place toasted baguettes or Panetini toast on cookie sheet. Spread a teaspoon or so of the pesto on tops of all of the bread. You just want to give it a little flavor. Place a piece of sliced mozzarella on each toast.
Put in oven on broil. Keep an eye on them. You just want the mozzarella to melt. Take out of oven place on a serving platter. Top each piece of toast with the roasted tomatoes and serve.