Roasted Vine Tomato, Basil Pesto and Buffalo Mozzarella Bruschetta

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December 7, 2016

This is a simple starter, snack or canapé that can be whipped up in no time and really heroes some beautiful ZZ2 vine tomatoes!

  • Cook: 30 mins
  • Yields: 4 servings


200 g ZZ2 Vine Tomatoes

Olive Oil

Salt & Pepper

8 Thick Slices of Baguette

50 g Basil Pesto

100 g Buffalo Mozzarella

16 Caper Berries


1Place the vine tomatoes onto a roasting tray. Drizzle with olive oil and season with salt and pepper. Place into an oven at 180°C and roast for 8 -10 minutes until soft.

2Drizzle the sliced bruschetta with olive oil and season with salt and pepper. Heat a non-stick frying pan over a medium heat and toast bruschetta on both sides until golden brown. The bruschetta should be crispy on the outside and slightly soft on the centre.

3Spoon the basil pesto over the bruschetta. Top with torn buffalo mozzarella, caper berries and roasted vine tomatoes.