|
| |
|
 |
- 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!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
