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roasted baby vine tomatoes with fresh oregano in enamel pan

Pizza Bruschetta

Delicious, easy bruschetta recipe
Prep Time 10 mins
Cook Time 25 mins
Course Appetizer
Cuisine Italian
Servings 4 people


  • 450 g Baby vine tomatoes
  • 1 sprig Fresh oregano
  • 2 tbs Olive Oil
  • 4 slices Sourdough Bread
  • 1 clove Garlic peeled
  • 125 g Mozzarella torn into strips
  • 1 handful Crespo Pitted Green Olives
  • 1 handful Fresh Basil


  • Heat oven to 200C - place the vine tomatoes into roasting tray, add the oregano, drizzle over the olive oil and season with a little salt and pepper if you like. Roast in the oven for around 25 minutes or until squishy and just colouring.
  • Remove the tomatoes from the oven and leave to cool a little before removing the vines and roughly chopping the tomatoes.
  • Toast the sourdough bread, rub the surface lightly with a peeled clove of garlic and drizzle with just a little olive oil.
  • Top the bruschetta with the chopped tomatoes, mozzarella, Crespo pitted green olives and torn basil. You can drizzle over more olive oil to if you like.
  • Slide the brushetta onto a serving plate and eat immediately.
Keyword Bruschetta, Olives, Mozzarella