SlowRoasted Tomato Crostini

SlowRoasted Tomato Crostini
Photo by Lisa Hubbard


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

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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