Roasted Cherry Tomato Crostini
It’s harvest time and the fruits and vegetables are brimming with beautiful flavors and colors of the season! Nothing tastes like summer more to me than tomatoes…any variety, shape or color! I could literally eat them with every meal. Matter of fact, I have. In this dish, the red wine, the balsamic vinegar and the fresh basil compliment the cherry tomatoes perfectly!! And then when you add the goat cheese to the mix — the creamy texture with a touch of tang — you get a perfect crostini! Enjoy the remaining days of summer and all that harvest season has to offer!
Preheat your oven to 400º. Wash and pat dry your cherry tomatoes. Slice each one in half and put in a baking dish. Stir in the olive oil, the red wine, the balsamic vinegar, the garlic and the onion and a generous amount of both black pepper and sea salt (I like to grind both fresh). When the oven is heated, roast the tomatoes for 30 minutes, stirring occasionally.
When done, remove the tomatoes from the oven, stir in the chopped fresh basil and let the mixture come to room temperature. There will be an excess of juices which is great to let your tomatoes “stew” in while you prepare your crostini toasts.
Slice your baguette in roughly ½” thick pieces. Butter each top and sprinkle with various herbs (I like to use fresh garlic, basil, black pepper and a little sea salt). Toast in a 400º oven until browned and crispy.
To assemble, spread the softened goat cheese on each crostini, top with a spoonful of the roasted tomatoes with a hint of the juices and finish by placing a fresh basil leaf on each one.
Makes a perfect hors d’oeuvre to enjoy al fresco!!
Ingredients:
1 pint cherry tomatoes
2-3 tbsp olive oil
1 tbsp red wine
1 tbsp balsamic vinegar
1 clove garlic, crushed
1 tbsp onion, minced
Black pepper
Sea salt
2 tbsp fresh basil, chopped
1 baguette
½ stick butter, brought to room temperature
Your favorite spices (garlic, basil, etc.)
1 log goat cheese, softened to room temperature
Fresh basil leaves for garnish
Tips for Success
This appetizer is all about letting summer tomatoes shine, so a few small steps really help. Use a baking dish that holds the tomato halves in a snug single layer. If they are piled up too deep, they steam instead of roasting and you lose that sweet, caramelized flavor. If they are spread out too thin, the juices can burn on the bottom of the dish.
- Slice the baguette on an angle. Longer oval slices give you more room for the cheese and tomatoes.
- Watch the toasts closely. They can go from golden to too dark in a minute or two, so stay close to the oven.
- Let the goat cheese soften. Room temperature cheese spreads easily and will not tear the crispy toasts.
- Assemble at the last minute. Top the crostini right before serving so they stay crunchy.
Ingredient Swaps and Variations
If goat cheese is not a favorite at your house, try whipped ricotta, cream cheese or a soft mozzarella instead. A drizzle of thick balsamic glaze over the finished crostini is pretty and adds extra sweetness. Grape tomatoes work just as well as cherry tomatoes, and a mix of red, yellow and orange ones makes a gorgeous platter. If you prefer not to use wine, simply leave it out and add an extra splash of balsamic.
Make Ahead and Storage
This is a wonderful party recipe because almost everything can be made ahead. Roast the tomatoes up to 3 days in advance and keep them covered in the refrigerator, then let them come back to room temperature before serving. The toasts can be baked a day ahead and stored in an airtight container at room temperature. When your guests arrive, all you have to do is spread, spoon and garnish.
More Ways to Use the Roasted Tomatoes
Make a double batch because these tomatoes are good on everything. Toss them with warm pasta and a little parmesan, spoon them over grilled chicken or fish, pile them on a pizza or stir them into scrambled eggs for a special breakfast.
Frequently Asked Questions
How many crostini does this make?
One baguette usually gives you about 24 to 30 slices, which is plenty for a small gathering.
What do I do with the extra tomato juices?
Do not throw them out! Drizzle them over the toasts, mix them into a vinaigrette or dunk bread right into the dish.
Can I use dried basil?
Fresh basil is really best here, especially for the garnish. Dried basil just does not give the same bright flavor.
Roasted Cherry Tomato Crostini
Ingredients
Method
- Preheat the oven to 400 degrees F.
- Wash and pat dry the cherry tomatoes, slice each one in half and place them in a baking dish.
- Stir in the olive oil, red wine, balsamic vinegar, garlic, onion and a generous amount of black pepper and sea salt.
- Roast for 30 minutes, stirring occasionally.
- Remove from the oven, stir in the chopped basil and let the tomatoes come to room temperature in their juices.
- Slice the baguette into pieces about 1/2 inch thick.
- Butter the top of each slice and sprinkle with your favorite herbs and spices.
- Toast in the 400 degree F oven until browned and crispy.
- Spread softened goat cheese on each toast.
- Top with a spoonful of roasted tomatoes and a little of their juices, then finish with a fresh basil leaf.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
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