Pesto & Roasted Tomato Crostini

It’s Pesto time again on Vegetarian Friday!

This yummy crostini can be an elegant appetizer as guests walk in the door or a light dinner after having a large lunch.

I always adore the basil-tomato-mozzarella combination and this one hit it out of the park!

Recipe Notes:

*There aren’t any measurements in this “recipe” because you can make it to suit your needs or tastes.  If you’re making the crostini for two, you only need a few.  Love roasted tomatoes?  Add a bunch!

Pesto & Roasted Tomato Crostini

Tomatoes

Olive oil

Salt & Pepper

French bread or baguette

Pesto

Fresh mozzarella, sliced thin

Preheat the oven to 350 degrees.

Slice the tomatoes in halves (or quarters, depending upon the size) and place on a baking sheet.  Drizzle with about 1 tablespoon of olive oil and season with salt and pepper.

Roast the tomatoes for 30-40 minutes, flipping once.  Remove from the oven and set aside.

Slice the bread at a diagonal and spread about 1 tablespoon of prepared pesto across the top of each slice of bread.  Top with slices of mozzarella cheese and place under the broiler for about 1 minute or until the cheese is melted.

Top with the roasted tomatoes and fresh basil leaves and serve.