bruschetta roasted tomato mozzarella appetizer
★★★★★
3
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
@kitchencrew
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Ingredients For bruschetta roasted tomato mozzarella appetizer
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1 pkgfresh mozzarella
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1-2 pkgcherry or grape tomatoes sliced in half lengthwise
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1container buitoni pre-made pesto or make your own
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3 Tbspolive oil double for 2 pints tomatoes
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3 Tbspbalsamic vinaigrette double for 2 pints tomatoes
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1 pinchfresh basil
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1 pinchsalt and pepper
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1sliced and toasted ciabatta bread, package of panetini toast, or fresh bread baguettes toasted.
- OPTIONAL HOMEMADE PESTO
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2 cpacked basil leaves
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1/2 cparmigiano-reggiano, grated
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3/4 cextra virgin olive oil
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salt and pepper, to taste
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1-2cloves of garlic, average size about a 1/2 inch wide
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1-2 ozpine nuts, optional
How To Make bruschetta roasted tomato mozzarella appetizer
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1If 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.
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2Preheat 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. 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..
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3Slice 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.
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4Place 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.
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5Put 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.
- 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!
Categories & Tags for Bruschetta Roasted Tomato Mozzarella Appetizer:
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