Pesto and Oven-Roasted Tomato Crostini

This recipe is the taste of Summer for me. It’s light, flavourful and takes only matter of minutes to make. What’s not to like? I love the mix of different flavours and textures in this recipe, you have the crunchy and super crispy Italian Ciabatta, the smooth nutty Pesto Genovese, the bursting sweet roasted tomatoes and then the fruity parmesan. This recipe would be perfect as part of an antipasto or just for a light bite to eat at lunch. It’s easy, quick and you only need a handful of ingredients. If you love simple Italian food then you definitely need to try this ASAP! Enjoy everyone!

crostini recipe for blog

summer crostini

crostini recipe


1 large Ciabatta, sliced on the diagonal 

Approx. 190g of Italian Pesto

300g of tomatoes- I used a mix of sizes 

1 tablespoon of olive oil

Salt and black pepper, to taste 

Parmesan shavings


1. Preheat your oven to 180 degrees C Fan. Place the tomatoes out on a large baking tray. Drizzle with the olive oil, then season. Roast for 15 minutes.

2. Place the sliced Ciabatta out evenly on a baking tray, drizzle with a little olive oil. Crisp in the oven for 5 minutes.

3. To assemble: Spread each slice of Ciabatta with some of the pesto, top with some roasted tomatoes. Finish with a few parmesan shavings and serve warm.



Enjoy everyone!





90 thoughts on “Pesto and Oven-Roasted Tomato Crostini

    • Hi Lorraine! Pretty sure Australian winter is just as or if not warmer than English Summer! The tomatoes really are the taste of Summer for me- fresh, light and bursting full of flavour. Glad you like the recipe! 🙂

    • Thanks Sarah! Crostini has always been my favourite, simple, tasty and delicious. Definitely make this recipe with the homemade pesto. And homegrown tomatoes sound amazing too- let me know whether you do try the recipe!

    • Thanks Amy! This kind of food is exactly what Summer is about, it’s simple and effortless, but tastes really good! A glass of wine sounds amazing right now…:)

    • Thank you- that’s a great compliment from an Italian! You all really know to cook amazing, simple food, so this was inspired by that! I love the idea of rubbing bread with garlic- bruschetta is another one of my fav appetisers!

  1. These are three of my favorite foods all rolled into one!! I’ve been obsessing over roasted cherry tomatoes lately and I can’t get enough pesto, especially when it is topped with cheese! This sounds like the perfect summertime snack, or honestly, I would be pretty happy eating a few of these for dinner 🙂

    • Thank you Isadora! I loved the simplicity of this dish! Really pleased you like the recipe, glad it’s given you some cooking inspiration! It would definitely make a great Summertime snack or light bite! 🙂

  2. Jess, my husband is Canadian-Italian… so like every single Italian that I know, he loves crostini. I’ve never made crostini with pesto for him. You gave me a good idea. Thanks 😉

    • Hi Olivia 🙂 Crostini really is my favourite kind of food- this recipe was definitely inspired by my visits to Italy. Really pleased you’ve got a new crostini recipe idea for your hubby!

  3. I LOVE the idea of roasting them. I generally keep them raw when I do crostini like this, but this looks so much more flavourful! Roasted tomatoes are like delicious candy. Mmm. I’m seriously thinking about this for my dinner tonight!

    • Thanks Allison! The roasted tomatoes for me have much more flavour and they taste really amazing on toasted bread! I do often eat Pan amb oli- which is a Spanish version of this recipe (where the tomatoes are served raw), but I actually like this way a bit better! Hope you did try out the recipe and that you enjoyed it!

  4. Hi Jess, pesto genovese is an all time favourite of mine. I often eat it cold in past salads or sometimes dollop a little into soups. These crostini look divine and the tomatoes make me miss my summer vines already!

    • Thanks Alice! I’m very much on the same wave-length as you- I love pesto mixed in with pasta salads or on tomato soups! Really pleased you like the recipe- and at least you can bookmark it ready for the Aussie Summer! 🙂

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