Best 3 Slow Roasted Tomato Crostini Recipes

**Slow-Roasted Tomato Crostini: A Delightful Appetizer for Any Occasion**

Indulge in a culinary delight with our tantalizing slow-roasted tomato crostini, an appetizer that combines the vibrant flavors of sun-ripened tomatoes, aromatic herbs, and crispy bread. This delectable treat is perfect for any occasion, whether it's a casual gathering, an elegant party, or a simple yet satisfying snack. Our collection of recipes offers a variety of options to suit your preferences, from classic preparations to creative twists that will impress your taste buds. From the traditional Italian-inspired crostini to unique variations featuring goat cheese, pesto, or even a spicy kick, each recipe promises an explosion of flavors and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED TOMATO, RICOTTA AND BASIL CROSTINI

Roasted Tomato, Ricotta and Basil Crostini image

Provided by Trisha Yearwood

Categories appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/2 loaf baguette
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade

Steps:

For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

CROSTINI WITH THYME-ROASTED TOMATOES

Crostini with Thyme-Roasted Tomatoes image

Provided by Food Network Kitchen

Categories appetizer

Time 1h50m

Yield 8

Number Of Ingredients 6

Ingredients

4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for drizzling
Kosher or sea salt and freshly ground pepper
1 to 2 teaspoons dried thyme
8 1/2-inch-thick slices baguette, cut on the bias
1 clove garlic

Steps:

Preheat the oven to 275 degrees. Place the tomatoes cut-side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour 30 minutes to 2 hours, or until the tomatoes are very soft and slightly shrunken.
Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Rub the crostini with garlic and top each with a roasted tomato.

SLOW-ROASTED TOMATO CROSTINI

Slow-Roasted Tomato Crostini image

Categories Garlic Herb Olive Tomato Appetizer Roast Cocktail Party Vegetarian Mint Summer Shower Party Gourmet Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

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

Steps:

Preheat oven to 350°F.
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. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
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, 15 to 18 minutes.
Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
Serve crostini topped with mint and olives.

Tips:

Choose ripe, flavorful tomatoes: This will ensure that your crostini have the best possible flavor.
Roast the tomatoes low and slow: This will help them to caramelize and develop a rich, concentrated flavor.
Use a variety of herbs and spices: This will add depth and complexity to the flavor of your crostini.
Toast the bread until it is golden brown and crispy: This will provide a sturdy base for your crostini.
Top the crostini with fresh herbs and a drizzle of olive oil: This will add a finishing touch of flavor and elegance.

Conclusion:

Slow-roasted tomato crostini are a delicious and versatile appetizer or snack. They are easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you are looking for a quick and easy recipe, give these slow-roasted tomato crostini a try!