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Mozzarella, Pesto and Roasted Tomato Bruschetta

Mozzarella, Pesto and Roasted Tomato Bruschetta

Sharing Dish | with Rocket and Balsamic Drizzle
4.5(16)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
415 kcal
Protein
: 
17.4g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Garlic Clove

250 grams

Baby Plum Tomatoes

1 ball(s)

Mozzarella

(Contains: Milk)

2 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

32 grams

Pesto

(Contains: Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Energy (kJ)1737 kJ
Energy (kcal)415 kcal
Fat17 g
of which saturates7.3 g
Carbohydrate49.7 g
of which sugars8.5 g
Dietary Fibre2.4 g
Protein17.4 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Aluminum Foil

Instructions

PDF
Roast the Tomatoes and Garlic
1

a) Preheat your oven to 200°C/180°C fan/gas mark 6.

b) Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

c) Pop the tomatoes onto a baking tray, drizzle with oil and season with salt and pepper. Add the garlic parcel to the tray.

d) Roast on the top shelf until the tomatoes are softened and starting to burst and the garlic is soft, 12-15 mins. Remove from the oven.

Ciabatta Time
2

a) While everything roasts, drain and tear the mozzarella into small pieces.

b) Halve the ciabatta, then cut diagonally into triangles. Drizzle the cut sides with oil.

c) When the veg is nearly roasted, pop the ciabatta triangles, cut-side up, onto another baking tray and bake on the middle shelf of your oven until golden, 2-3 mins.

Assemble your Bruschetta
3

a) Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork in a medium bowl.

b) Add the roasted tomatoes and pesto to the bowl of garlic, spooning in all the juices from the tray, then stir to combine.

c) Pop the toasted ciabatta onto a serving platter and top with the tomato mixture, mozzarella pieces and some rocket.

d) Finish with a drizzle of the balsamic glaze.

Enjoy!

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