Roasted Perino and Mint Pesto Bruschetta

Roasted Perino and Mint Pesto Bruschetta

Bruschetta is better with us, Perino! This twist on traditional bruschetta is fresher with mint, making it great for the warmer months.


  • 100 g Perino Snacking Tomatoes, halved
  • 4 tbsp olive oil
  • 6 thick slices ciabatta
  • 1 garlic clove, left whole
  • 25 g pine nuts, toasted
  • small bunch fresh mint
  • 1 tbsp balsamic vinegar
  • 100 g ricotta
  • 1 small red onion, finely sliced
  • sea salt and freshly ground pepper, to taste
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  1. Heat oven to 190°C or 170°C fan forced. Place the Perino tomato halves in a roasting tin in a single layer. Drizzle with 1 tbsp of the oil, season well and roast for 20 mins. Set aside.
  2. Toast the bread, brush lightly with olive oil and then rub with the garlic – save the clove for the pesto.
  3. Using a food processor, whizz together the pine nuts, mint, garlic, remaining oil and vinegar.
  4. Spread the ricotta on the bread, top with mint pesto and roasted tomatoes.
  5. Garnish with the red onion, a drizzle of olive oil and season with salt and pepper.