Roasted Grape Tomato and Basil Crostini

Carli Brooks

By
@cbrooks921

If you have never roasted a tomato before, be warned...you 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!


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Serves:

24 crostini

Ingredients

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
1
large baguette, cut into 24 (1/2-inch thick) diagonal slices
6 Tbsp
good quality balsamic vinegar, or to taste
12
large fresh basil leaves, cut into fine ribbons, for garnish

Directions Step-By-Step

1
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.
2
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.
3
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