Roasted Tomato, Mozzarella, and Pesto Spread


A pesto with Basil Infused Olive Oil accompanied with fresh mozzarella or burrata and roasted tomatoes. Serve with a hearty toasted bread, or Rosemary Romano ‘Saratoga Crackers’ (sold at the Saratoga store)!

Dish Type:

Appetizer, Gluten Free, Sauces, Vegetarian


All Year

Prep Time:

30 minutes




  • 1 cup Basil leaves
  • 1 cup flat leaf Parsley
  • ¾ tsp SOOC Garlic Medley Sea Salt
  • ¼ cup Pignoli nuts
  • ¾ cup Parmesan Cheese
  • ¾ cup SOOC Basil Infused Olive Oil
  • ½ cup SOOC Varietal Extra Virgin Olive Oil
  • Fresh ground Pepper
  • 3 cups Cherry Tomatoes, cut in half
  • 2 fresh Mozzarella or Burrata cheese balls (8 oz each)
  • optional: black Olives for garnish

Products used: Basil Olive Oil , , Garlic Medley Sea Salt ,


  • Prepare the pesto: pulse first 5 ingredients in a blender (Basil - Parmesan Cheese). Slowly add Basil Olive Oil (about ¼ cup). Set aside.
  • Pour remaining ¼ cup of Basil Olive Oil in a pan and sauté tomatoes over medium heat for 8 minutes. Salt and pepper to taste.
  • To assemble, spoon pesto onto a serving dish. Place cheese on dish and top with roasted tomatoes (or olives). Serve with crackers or bread.