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Roasted Pepper, Tomato and Pesto Linguette Flatbreads

Roasted Pepper, Tomato and Pesto Linguette Flatbreads

Recipe by Jess from Jess Beautician 

These yummy bruschetta-style flatbreads are a fabulous idea for anyone with snacking on their minds…would definitely win over a dinner party crowd too!


50 mins

4 people



4 medium Sized Tomatoes
2 Red Peppers
1 TSP dried Thyme
Salt & Black Pepper
1/2 cup green olives
6 sun-dried Tomatoes
Fresh Basil Leaves
For the Pesto:
1/3 cup Pine Nuts
1 cup Fresh Basil
3 Cloves of Garlic
Juice 1/2 Lemon
3 tbsp Nutritional Yeast
2 tbsp of Mr Organic Extra Virgin Olive Oil
Salt & Black Pepper


1. First, preheat the oven to 120 degrees Celsius. Then roughly cube the tomatoes and chop the red peppers into 2cm pieces, and place those in a small roasting dish, then drizzle in the olive oil, add in the dried thyme and season well with salt and black pepper. Toss everything together then place it in the oven to roast for 40 minutes, shuffling occasionally. In the meantime, quarter the green olives and chop the sun-dried tomatoes.

2. To make the pesto, add all of the ingredients together in a food processor and blend until smooth.

3. After 40 minutes, remove the roasted pepper and tomato from the oven and leave to cool. Take one of the Mr Organic Classic Linguette Flatbreads at a time and snap them in half, then spread the pesto onto each one. Add the quartered olives and sun-dried tomatoes into the roasted pepper and tomato, turn it through well and then top each flatbread with the mixture.

4. Finally, tear up the fresh basil leaves and add them on top to garnish.

Which of our products do you need for this recipe?

Italian Extra Virgin Olive Oil (1L)
Mr Organic product
Classic Linguette Flatbread
Mr Organic product
Mr Organic logo TRANSPARENT

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