Bread? Check! Tomatoes? Check! This is a simple but gorgeous idea for a simple crostini appetizer that bursts with flavor…and the bonus? It comes together real easy. This roasted tomato crostini really makes for that perfect little tasty bite you’ll want to come back to over and over again.
Why Roast Tomatoes?
Roasting tomatoes draws out their richness and really concentrates their flavor. This makes for a little flavor explosion in every bite. Since their taste has been amplified by the roasting, the tomatoes will stand up well in any dish you choose to serve them with: pasta, bread, salad..etc…
Herbs Add Flavor And Character to this easy crostini appetizer recipe
Drizzling on olive oil and adding a touch of fresh herbs adds more notes and flavors to the tomato. I added some thyme and rosemary leaves to each tomato slice before I popped them into the oven. If you don’t have fresh herbs available, try sprinkling on dried herbs or even Italian seasoning mix! Dried basil or dried parsley would work as well. Once you season the tomatoes with herbs and salt and pepper, get them in the oven until they’ve turned into gorgeous little roasted beauties.
Make The Crostini!
What is the best bread for crostini?
A nice baguette or round artisan bread is usually a good go-to for nice sliced crostini. Any nice crusty bread that stands up to toasting in the oven and toppings will work just fine. I happened to bake a nice loaf of crusty french bread in the dutch oven that came together very nicely and so I sliced that up and used it! As you can imagine, this loaf did not last long!
I sliced my crostini bread about a 1/2 inch thick and drizzled the slices with olive oil.
I sprinkled a little dash of garlic powder and paprika for extra flavor and color and put the bread slices in the oven to toast up and get golden.
Assemble Roasted Tomato Crostini appetizer
Once the tomato slices have roasted nicely and the bread is toasted, bring it all together and assemble the crostini!
Place one or two slices of tomato onto the lightly toasted crostini. Place them on a platter and finish by garnishing them with a sprinkling of parmesan cheese and (totally optional) a drizzle of balsamic reduction sauce. I actually bought mine bottled from the grocery store, but it’s pretty simple to make your own. Check out this awesome and easy step-by-step tutorial on how to make a simple balsamic reduction at acoupleofcooks.com!
The herbs really give these roasted tomatoes with crostini a beautiful fragrance and a brightness that take it to the next level. The parmesan and balsamic topping give it that extra pop of flavor that makes this a simple but elegant and tasty appetizer!
Pairs Well With:
White or red wine, sliced cheeses, other pre-dinner bites such as these easy cold skewer appetizers or charcuterie, bolognese pasta, or spaghetti and meatballs night!
Serve this as:
A tasty snack or appetizer or alongside your favorite pasta dishes
Roasted Tomatoes Crostini Appetizer Recipe
Equipment
Ingredients
- 2 whole Tomatoes - sliced a half inch thick
- 1.5 tbsp Extra Virgin Olive Oil - for drizzling over tomatoes and brushing on crostini
- 1 tsp Fresh thyme leaves
- 1 tsp Fresh rosemary leaves
- Coarse sea salt and ground pepper - for sprinkling on tomatoes
- Baguette or loaf of crusty/artisan bread, sliced
- 1 tsp Garlic powder - for flavor and sprinkling evenly over crostini slices
- 1 tsp Paprika - for flavor and sprinkling evenly over crostini slices
- 1 to 2 tbsp Bottle of Balsamic Reduction - optional for drizzling over before serving
- 1 to 2 tbsp Ground parmesan - optional for drizzling over before serving
Instructions
- For Roasted Tomato Slices:
- Pre-heat oven to 375°F degrees
- While oven heats, slice tomatoes about a half an inch thick
- Place tomato slices on a baking sheet (lined with a baking mat or greased).
- Drizzle tomato slices with olive oil and sprinkle them with coarse salt and pepper.
- If available, take a few fresh thyme and rosemary leaves and sprinkle them onto the slices.
- Bake in the oven until the skin around the sides of the slices starts to wrinkle and lightly brown, about 45 to 55 minutes.
- For Crostini:
- While the sliced tomatoes roast up in the oven, take your bread of choice such as baguette (I used homemade artisan bread that I baked) and slice it about a half an inch to an inch thick and place on a baking sheet.
- Brush the bread slices with olive oil and sprinkle them lightly with a little garlic powder and paprika.
- Bake in the oven until gold brown and lightly toasted about 7 to 10 minutes.
- Assemble Crostini:
- Place one or two tomato roasted tomato slices on each crostini. Top with ground parmesan cheese and drizzle with balsamic reduction. Serve right away.
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