Roasted Tomato Bruschetta

Jammy oven-roasted tomatoes are piled atop cool stracciatella, a bright smear of toasted pumpkin‑seed pesto, and delicate ribbons of prosciutto on thick, toasted homemade focaccia. The tomatoes shine with concentrated sweetness and a touch of caramelized edge; the stracciatella acts as a neutral creamy backdrop that can steal the show; the pumpkin seeds add toasty, nutty depth that complements the basil; and the prosciutto brings a clean, salty finish. Prep the measuring cups, warm the oven, and in the post I’ll show the roasted tomatoes, the quick pesto, and the simple assembly that makes this bruschetta worth throwing together for company when the time is right.