Roasted Grape Tomato and Basil Crostini

Carli Brooks


If you have never roasted a tomato before, be will fall in LOVE! When you roast the tomatoes over time they build this sweet flavor, one word - divine! I normally roast more than the recipe calls for and throw them in my salads, sandwiches, or sauces during the week. Simply magnificent!

pinch tips: How to Peel Potatoes




24 crostini


10 oz
cherry tomatoes, halved (or one box)
1/3 c
extra-virgin olive oil, plus more as needed
8 clove
garlic, peeled and lightly crushed
4 sprig(s)
fresh thyme plus 3 tablespoons thyme leaves
kosher salt & freshly ground black pepper
large baguette, cut into 24 (1/2-inch thick) diagonal slices
6 Tbsp
good quality balsamic vinegar, or to taste
large fresh basil leaves, cut into fine ribbons, for garnish

Directions Step-By-Step

To prepare roasted tomatoes, preheat oven 275 degrees and place a rack in the center. Place tomato halves in a medium mixing bowl and toss gently with 1/3 cup olive oil, garlic, and thyme sprigs. Season with salt and pepper. Arrange tomatoes on a rimmed baking sheet in a single layer and pour juices from bowl over tomatoes. Roast in preheated oven until golden brown and slightly shriveled, about 2 hours. Check tomatoes every 20 to 30 minutes, removing any that have browned. Remove tomatoes from oven and cool to room temp. Remove thyme sprigs and discard.
Preheat broiler and arrange baguette slices on a rimmed baking sheet lined with foil. Brush tops with olive oil and sprinkle lightly with salt and pepper. Toast until golden brown on top.
To serve, remove baguette slices from oven and top with 4 or 5 cherry tomato halves, gently pressing to adhere. Drizzle each crostini with balsamic vinegar and top with basil ribbons. Serve immediately.

About this Recipe

Course/Dish: Vegetable Appetizers