Waitrose and Partners
Crostini with white pesto & roast cherry tomatoes

Crostini with white pesto & roast cherry tomatoes

Diana Henry's starter for a spring to summer sharing menu.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseCanape
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 35g blanched almonds or walnuts
  • 80g ricotta
  • ½ clove garlic, grated to a purée
  • ½ unwaxed lemon, zest
  • 40g Parmigiano Reggiano, finely grated
  • 70ml extra virgin olive oil
  • 3 sprig/s oregano, leaves finely chopped, or ¼ pack basil, leaves only
  • 260g ciabatta, cut into 16 slices

For the tomatoes

  • 400g cherry vine tomatoes
  • 2 tbsp olive oil
  • ½ tbsp Mazzetti Bianco Speciale White Condiment
  • ¼ tsp chilli flakes (optional, to taste)


  1. Lightly toast the nuts in a frying pan, then cool and roughly chop. Put the ricotta, nuts, garlic, lemon zest, parmesan, olive oil and oregano (or basil) into a food processor and blitz to a paste using the pulse button. Season. If your food processor is too big or you don’t want the washing up, use a pestle and mortar.

  2. Preheat the oven to 200ºC, gas mark 6. Put the tomatoes in a roasting tin in a single layer. Add all the other ingredients, then turn everything over with your hands. Cook for 15 minutes, or until the tomatoes are a little shrunken and scorched in patches.

  3. Put the slices of ciabatta onto a baking sheet and, when the tomatoes have cooked, toast in the oven for 8-10 minutes. You don’t have to turn the slices over, but you might have to turn the baking sheet around to ensure even toasting. Leave to cool a little. Spread the toasts generously with the white pesto. Cut the tomatoes into little sprigs – or pull them off their stems – and put on top of the toasts, spooning over any juices.

Cook’s tip

If you can’t find fresh oregano, use basil instead and put small sprigs on top.


Typical values per serving when made using specific products in recipe


2,173kJ/ 522kcals



Saturated Fat












Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating