Roasted Tomato Pesto Bruschetta

Name: Roasted Tomato Pesto Bruschetta
Prep time: 10 min
Cook time: 15 min
Yield: 2-4
Cuisine: Mediterranean

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Mains Snacks

Our go-to pesto bruschetta recipe! With pesto, roasted tomatoes, and mozzarella, it’s quick, simple, and bursting with flavour.

PREP TIME

10 minutes

COOK TIME

15 minutes

SERVES

2-4

About this recipe

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!

Ingredients

1 cup cherry tomatoes, halved
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 baguette, halved lengthwise
3 tablespoons pesto (store-bought or homemade walnut basil pesto)
200 grams bocconcini mozzarella, torn into pieces
Fresh basil leaves, for garnish

Notes from Rouba

If you’re out of bocconcini, any fresh mozzarella works just as well.
Feel free to use store-bought pesto, but I highly recommend using my Walnut Basil Pesto for extra flavour.
This recipe also works well with different types of bread like sourdough or ciabatta.
The roasted tomatoes can be made in advance and stored in the fridge for up to 3 days.

Method

Step 1. 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.

Step 2. 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.

Step 3. 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.