Roasted cherry tomato crostini with fresh mozzarella

crostini with roasted tomato, mozzarella and pesto

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Are you looking for a delicious small bite to enjoy with a glass of wine? How about a spoonful of slow-roasted cherry tomato on top of crostini with creamy fresh mozzarella?


  • 1/2 cup slow-roasted cherry tomatoes in olive oil (see note below)
  • 1/2 small baguette, cut into 1 inch thick slices
  • 1 small size fresh mozzarella ball (8 ounces), cut into thin slices
  • Salt and pepper to taste
  • 2 tablespoons pesto of your choice


  1. Preheat the oven to 400F.
  2. Slice the baguette into a small dish, about 1-inch thickness.
  3. Place the baguette onto a baking sheet.
  4. Place one roasted cherry tomato on top of each baguette with some olive oil from the roasted tomatoes. Using a fork or a spoon to mash the tomato on top of the baguette (tomatoes should be tender enough to be mashed).
  5. Place the fresh mozzarella slices on top of the baguette and season with salt and pepper.
  6. Bake for 7 minutes until mozzarella melts a little and toast the crostini. 
  7. Take them out of the oven and let them cool for several minutes. 
  8. Top each crostini with a small amount (about 1/2 teaspoon) of pesto. 
  9. Serve and enjoy. 


  • If you didn't make slow-roasted cherry tomatoes in olive oil, you can use sun-dried tomatoes in olive oil instead. However, you won't get the same velvety texture the slow-roasted cherry tomatoes will offer. 
  • You can use other bread and cheese. However, I find that the baguette holds its shape and texture the best for making crostini. Also, try to choose a cheese with a neutral flavor so the flavor of the tomato can be highlighted.