Oven-Roasted Tomato Crostini

Course: Appetizer
Keyword: basil
Author: Anita I. Lotz

Ingredients

  • 24 crostini, toasted purchased or make your own from 24 thin slices of a baguette
  • 4 oz cream cheese softened
  • 2 tbsp basil pesto
  • 24 oven-roasted tomato halves or quarters depending on the size of your tomatoes. Mine come from Jones Orchard.
  • For garnish: crumbled feta cheese, chopped grilled chicken, chopped black olives, fresh basil leaves or fresh thyme

For the Basil Pesto:

  • 3 c basil loosely packed
  • 1 c walnuts
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tbsp freshly grated parmesan cheese optional
  • ¼ tsp salt

Instructions

For the Basil Pesto:

  • Combine all the pesto ingredients in a food processer and pulse until well combined.
  • Mix pesto with cream cheese. (You’ll have leftover pesto for another time. Leftover pesto can be frozen).

For Oven-Roasted Tomatoes:

  • Line a baking sheet with parchment paper. Spray with olive oil spray. Cut fresh tomatoes into ½ inch slices. Depending on the size and type of tomato you may wish to halve or quarter the slices. Place on baking sheet. Drizzle or brush with olive oil. Season with garlic powder, kosher salt and a dried Italian herb mix (I use Penzey’s). Roast in oven at 200° for 6-8 hours until the tomatoes are caramelized but still hold their shape.
  • Spread crostini with pesto cream cheese mixture. Top with tomatoes.
  • Garnish as desired with crumbled feta cheese, chopped grilled chicken, chopped black olives, fresh basil leaves or fresh thyme.

Notes

Note: Roma tomatoes work best, but you can use any variety. My tomatoes come from our Jones Orchard CSA box.
Note: Roasted tomatoes keep in an airtight container, chilled, 2 weeks or they can be frozen. Bring to room temperature before using. Great addition to pasta sauce.

 

Memphis Herb Society

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