Roasted Tomatoes Crostini Appetizer Recipe
Easy and flavorful oven roasted tomatoes over lightly toasted crostini for an easy crostini appetizer you can serve anytime!
Equipment
baking sheet
non stick baking mat
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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