Oven Roasted Tomato Bruschetta With Mozzarella And Pesto Recipes

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OVEN-ROASTED TOMATO BRUSCHETTA WITH MOZZARELLA AND PESTO



Oven-Roasted Tomato Bruschetta with Mozzarella and Pesto image

Delicious buschetta made with oven-roasted tomatoes, pesto, fresh mozzarella, and balsamic glaze. A huge hit for any party!

Provided by sara a.

Categories     Appetizer

Time 45m

Number Of Ingredients 10

4 roma tomatoes
olive oil
salt & freshly cracked black pepper
1 baguette
olive oil
salt & freshly cracked black pepper
1/2 cup pesto
8 ounces fresh mozzarella (sliced)
1/3 cup balsamic glaze
1/2 cup fresh basil

Steps:

  • Preheat the oven to 375 F. Line a large baking sheet with parchment paper, and set aside.
  • Slice the Roma tomatoes into about 1/2" slices, about 5 slices per tomato. Spread the tomato slices onto the baking sheet with parchment paper. Drizzle tomatoes with olive oil, then sprinkle with salt and pepper. Roast at 375 F for 25-30 minutes, until softened and slightly caramelized. Remove from the oven and allow to cool.
  • While the tomatoes are roasting, slice the baguette into 1/4"-1/2" thick slices to get about 18 slices. Lay the sliced baguette on a separate baking sheet. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Bake at 375 F for 3-5 minutes until crisp, then remove from the oven and allow to cool as the tomatoes finish roasting.
  • Spread pesto onto each baguette slice, then top each with an oven-roasted tomato. Divide the mozzarella slices amongst the crostini.* Bake these at 375 for about 3-4 minutes until the mozzarella has melted.
  • Remove from the oven, and allow to cool slightly. Drizzle with balsamic glaze, and top with fresh basil leaves.

Nutrition Facts : ServingSize 1 piece, Calories 128 kcal

ROASTED TOMATO BRUSCHETTA



Roasted Tomato Bruschetta image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield 4 servings, 2 pieces of toast per person

Number Of Ingredients 7

2 pints grape tomatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 loaf sesame semolina bread
2 cloves garlic, halved
4 scallions, finely chopped
1/2 cup basil leaves, thinly sliced

Steps:

  • Heat the oven to 400 degrees F.
  • Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
  • Cut 2 large "planks" of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
  • When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
  • In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.

BRUSCHETTA ROASTED TOMATO MOZZARELLA APPETIZER



Bruschetta Roasted Tomato Mozzarella Appetizer image

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!

Provided by Nor Mac

Categories     Other Appetizers

Time 25m

Number Of Ingredients 15

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

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

TOMATO, MOZZARELLA AND BASIL BRUSCHETTA



Tomato, Mozzarella and Basil Bruschetta image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 36 bruschetta

Number Of Ingredients 7

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Steps:

  • Preheat oven to 375 degrees F.
  • In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
  • On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
  • Place bruschetta on decorative platter and garnish with basil leaves.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 15 milligrams, Sodium 194 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

TOMATOES ROASTED WITH PESTO



Tomatoes Roasted with Pesto image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 15

2 to 2 1/2 pounds large red tomatoes
3 tablespoons good olive oil
2 teaspoons dried oregano
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup Pesto, store-bought or homemade, recipe follows
1/2 cup freshly grated Parmesan cheese
1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
  • Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
  • Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

ROASTED TOMATO BRUSCHETTA



Roasted Tomato Bruschetta image

One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

2 pints cherry tomatoes, halved
3 tablespoons olive oil, divided
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup balsamic vinegar
6 slices sourdough bread
2 garlic cloves, peeled
1 1/2 cups ricotta cheese
1 tablespoon fresh thyme leave

Steps:

  • Heat the oven to 400 degrees.
  • In a medium bowl, combine the tomatoes, 2 tablespoons of the olive oil, salt and pepper. Toss to coat evenly.
  • Transfer the tomatoes, along with any oil in the bowl, to a rimmed baking sheet. Roast for 35 minutes, or until the tomatoes are lightly browned and wrinkled.
  • While the tomatoes roast, in a small saucepan over medium heat, bring the balsamic vinegar to a simmer and let reduce by half. Set aside.
  • During the final 10 minutes of roasting, place the bread on one of the oven racks and toast until just lightly browned.
  • Remove the tomatoes and bread from the oven and let the tomatoes cool slightly. While the tomatoes cool, rub the toasted bread with the garlic.
  • Slather a generous layer of ricotta on each slice of bread, then arrange the slices on a serving platter. Top each with some of the tomatoes. Sprinkle with fresh thyme, then finish with a drizzle of the reduced balsamic vinegar and remaining olive oil.

Nutrition Facts : Calories 390.4, Fat 16.1, SaturatedFat 6.4, Cholesterol 31.4, Sodium 680.9, Carbohydrate 46, Fiber 2.8, Sugar 7.6, Protein 15.5

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