Slow-Roasted Tomato Crostini

Slow-Roasted Tomato Crostini

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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The slow-roastedplum tomatoes combined with roasted garlic and kalamata olives brings out a flavor explosion. IF you don't have the mint or olives no problem, the tomamtoes and garlic are just wonderful by themselves.


  • 6 medium plum tomatoes (1 lb), halved lengthwise
  • 2 tablespoons extra-virgin olive oil plus additional for brushing
  • 2 garlic bulbs chopped
  • 12 1/2-inch-thick slices baguette or Italian bread
  • 1 to 2 tablespoons finely sliced fresh mint
  • 8-12 Kalamata or other brine-cured black olives, pitted and chopped


  1. Preheat oven to 350°F.
  2. Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper.
  3. the the top off the garlic bulbs, pour olive over them and wrapped in foil. add them next to the tomatoes.
  4. Roast in middle of oven until tomatoes are tender and skins are wrinkled, about 50 minutes hour. Then transfer tomatoes to a plate, ad cook the garlic another 10 minutes.
  5. While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 10 to 15 minutes.
  6. Open the foil containing the roasted garlic bulbs and squeeze the garlic paste into a dish. Mash into a paste.
  7. Spread garlic paste on toasts, then top each toast with a tomato half, cut side up.
  8. Serve crostini topped with mint and olives.

The tomatoes and garlic can be roasted up to 2 hours ahead of time. Source: Epicurious – Slow-Roasted Tomato Crostini