roasted grape tomato and basil crostini

★★★★★ 1
cbrooks921 avatar
By Carli Brooks
from Scottsdale, AZ

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!

★★★★★ 1
serves 24 crostini

Ingredients For roasted grape tomato and basil 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
    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

How To Make roasted grape tomato and basil crostini

  • 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.

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