Slow-Roasted Tomato Crostini – a delicious recipe with tomatoes, extra-virgin olive oil, garlic, Italian bread, mint, black olives. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat oven to 350F.
2
Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer.
3
Drizzle with 2 tablespoons oil and season with salt and pepper.
4
Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour.
5
Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
6
While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil.
7
Bake in middle of oven until golden, 15 to 18 minutes.
8
Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish.
9
Spread paste on toasts, then top each toast with a tomato half, cut side up.
10
Serve crostini topped with mint and olives.
349
kcal
Calories
8
g
Fat
63
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 medium plum tomatoes (1 lb), halved lengthwise, 2 tablespoons extra-virgin olive oil plus additional for brushing, 7 garlic cloves, unpeeled, 12 1/2-inch-thick slices baguette or Italian bread (about 2 1/2 inches wide), and more.
Yes, Slow-Roasted Tomato Crostini falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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