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

Bake in middle of oven until golden, 15 to 18 minutes.

Peel roasted garlic cloves and mash to a paste with olive 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. Makes 6 servings.

Notes: Tomatoes and garlic paste can be prepared 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

Toasts can be baked 1 day ahead and kept in an airtight container at room temperature.

Heat assembled crostini in a 350 F oven before serving if components are made ahead.
 
That's it!
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