This Roasted Tomato Pesto Bruschetta is our go-to when we’re on the run and need something quick yet satisfying. With juicy roasted cherry tomatoes, creamy bocconcini mozzarella, and a layer of pesto, this bruschetta comes together in no time. I like using my homemade walnut basil pesto for an extra flavour boost, but any pesto will do. The combination of ingredients creates the perfect balance of fresh, creamy, and roasted goodness in every bite, making it a standout pesto bruschetta recipe.
I love serving this as a light lunch, or even as a snack when we’re short on time. It’s one of those recipes that is super easy to whip up, but still feels special. If you love this, you’ll also want to try my Pesto Spaghetti with Sundried Tomatoes—another dish packed with similar ingredients that’s perfect for a quick dinner. Whether you’re using leftovers or fresh ingredients, this pesto bruschetta is a winner every time!
Roast the tomatoes:
Preheat the oven to 200°C (390°F).
Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes until softened and slightly caramelised.
Toast and prep the bread:
While the tomatoes are roasting, lightly toast the baguette or flatbread halves in the oven for about 5 minutes, until crisp but not too hard. Remove from the oven and spread a generous layer of pesto over each half.
Assemble and serve:
Top the pesto with torn bocconcini mozzarella and arrange the roasted cherry tomatoes on top. Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper.
Our go-to pesto bruschetta recipe! With pesto, roasted tomatoes, and mozzarella, it’s quick, simple, and bursting with flavour.
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