SlowRoasted Tomato Crostini

SlowRoasted Tomato Crostini
Photo by Lisa Hubbard


  • 4 Kalamata or other brine-cured black olives
  • 12 1/2-inch-thick slices baguette or Italian bread
  • 2 tablespoons extra-virgin olive oil
  • extra-virgin olive oil
  • 7 garlic cloves
  • 6 medium plum tomatoes
  • 2 tablespoons fresh mint

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,...

View full recipe at Epicurious


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