Crostini with oven-roasted cherry tomatoes
This is another recipe where I don’t give precise measurements: you should adjust the quantity of tomatoes and bread as needed to make enough crostini for the prospective guests. Try roasting a pint of cherry tomatoes and see how many crostini you can make using your bread of choice.
Ingredients:
- cherry tomatoes
- olive oil
- sea salt, to taste
- fresh thyme
- slices of a kind of bread that will go well with tomatoes, like sweet sourdough or whole wheat; I would not used a bread with strongly-flavored added ingredients
Heat the oven to 350 F. After removing the stem (if present), cut each tomato in half lengthwise and place in a bowl. Toss the tomato halves lightly with a bit of salt (alternatively, you can sprinkle some salt on the tomatoes once they are placed atop the bread) and of olive oil and the leaves of a few sprigs of thyme. Arrange the tomato halves in one layer, cut side up, on a baking sheet lined with a silicone baking mat and bake them for 45 minutes. Check after 40 minutes. (Alternatively, you can use parchment paper or aluminum foil to line the baking sheet.)
A few minutes before the oven timer is set to beep, toast slices of the bread of choice. As soon as the tomatoes come out of the oven, spoon them on the warm toasted bread. Optionally add a touch of olive oil. Serve immediately.