I’m continuously trying to create different crostini recipes.
I’ve made them in so many, many ways because there super easy to through together with just a couple ingredients.
This recipe was inspired by some almost stale bread and unripen tomatoes that I saw I could jazz up pretty easily.
The tomatoes slow roast with garlic cloves and fresh herbs creating the best topping for bread.
Slow Roasted Tomatoes & Garlic on Goat Cheese Crostini
2 tbsp extra virgin olive oil
4 large tomatoes, quartered (I used red & yellow from the farmers market)
6 garlic cloves, whole
4 sprigs fresh thyme
1 tbsp fresh rosemary, chopped
8oz goat cheese
1 baguette, sliced
Handful fresh basil, chopped
1. Preheat oven to 45oF. In a medium bowl combine olive oil, tomatoes, garlic, thyme & rosemary together mixing very well. Spread mixture on a sheet pan.
2. Roast the tomatoes for 20 mins or until edges are crispy. Set mixture aside to cool slightly.
3. On the same sheet pan lay the slices of baguette. Pop into oven to toast bread for about 2-3 mins. Turning them after alittle more than a min.
4. Remove toasts and top with crumbled goat cheese and roast tomatoes. Adding peeled roasted garlic cloves if wanted. Sprinkle on basil.