Summer Tartine with Roasted Tomatoes and Mozzarella

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

  • About

Nothing says summer like tomatoes and basil with some lovely cheese. You’ve probably loved this dish as an appetizer on little toasts so why not make it on a larger slice of bread and call it dinner? Many grocery stores sell high-quality basil pesto, so pick some up to keep on hand.


  • 3 plum tomatoes, cored, quartered, and seeded
  • 8 Kalamata olives, pitted and coarsely chopped
  • 1 garlic clove, chopped


  1. Preheat the oven to 425°F [220°C].
  2. On a parchment paper–lined sheet pan, combine the tomatoes, olives, garlic, olive oil, vinegar, salt, and a few grinds of pepper and toss to coat evenly. Spread the tomatoes evenly on the parchment and