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Roasted Cherry Tomato Crostini

Toasted herb buttered baguette slices spread with creamy goat cheese and topped with cherry tomatoes roasted in red wine, balsamic and garlic.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 24 crostini
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the roasted tomatoes
  • 1 pint cherry tomatoes halved
  • 2 to 3 tbsp olive oil
  • 1 tbsp red wine
  • 1 tbsp balsamic vinegar
  • 1 clove garlic crushed
  • 1 tbsp onion minced
  • black pepper freshly ground, a generous amount
  • sea salt freshly ground, a generous amount
  • 2 tbsp fresh basil chopped
For the crostini
  • 1 baguette
  • 1/2 stick butter at room temperature
  • favorite herbs and spices such as garlic, basil, black pepper and sea salt
  • 1 log goat cheese softened to room temperature
  • fresh basil leaves for garnish

Method
 

Roast the tomatoes
  1. Preheat the oven to 400 degrees F.
  2. Wash and pat dry the cherry tomatoes, slice each one in half and place them in a baking dish.
  3. Stir in the olive oil, red wine, balsamic vinegar, garlic, onion and a generous amount of black pepper and sea salt.
  4. Roast for 30 minutes, stirring occasionally.
  5. Remove from the oven, stir in the chopped basil and let the tomatoes come to room temperature in their juices.
Make the crostini
  1. Slice the baguette into pieces about 1/2 inch thick.
  2. Butter the top of each slice and sprinkle with your favorite herbs and spices.
  3. Toast in the 400 degree F oven until browned and crispy.
  4. Spread softened goat cheese on each toast.
  5. Top with a spoonful of roasted tomatoes and a little of their juices, then finish with a fresh basil leaf.

Notes

The roasted tomatoes can be made up to 3 days ahead and brought to room temperature before serving.