Lanet and I love to entertain. And when we entertain we want all the pretty things on the table. We want to drink all the delicious things. And we want to eat all the tasty things. But often the pretty, delicious, tasty things we see on Pinterest or in recipe books and such take so MUCH TIME and money to make. Never mind the skill sets that one needs to make said recipes. Or tools. For real…not everyone has a donut pan or decorating pen! Lanet and I have a few basic appetizers we make again and again. They are fast, easy, and so delicious WE don’t mind eating them often. This roasted tomato crostini is one of the appetizers we repeatedly use.
Keep it simple, folks. Simple is delicious too!
Use grape tomatoes for this appetizer. This time of year you can find beautiful, beautiful tomatoes in the stores and farmer’s market. This recipe is absolutely the one to pull out those great tomatoes for! Mix your tomatoes, chopped onion, olive oil, garlic, salt, and pepper on your pan.
I like to use a loaf of rustic white bread from our local bakery for my crostini. But, use your favorite bread. Just about anything goes! Drizzle olive oil on the bottom of the pan and the top of the bread. Place a fresh basil leaf on the bread and put your roasted tomatoes on top. Yum!
After that, you roast your bread in the oven for a few minutes you’ll get melty cheesy goodness on crunchy bread. Winner…every time! We make these just for no reason…Tuesday supper or Wednesday lunch! They are just so dang tasty and fast!
Roasted Tomato Crostini with fresh basil and mozzarella
(makes 12 2 by 3 inch slices)
- 1 pint grape tomatoes
- 1 cup chopped onion
- 4 cloves minced garlic
- 3-7 tablespoons olive oil
- 4 oz mozzarella cheese
- 6-10 leaves basil leaves
- large loaf rustic bread (about 12 – 2 inch by 3 inch slices)
How much of each you ask? It’s preference, really. These are amounts that can be adjusted and changed. And, the kind of cheese or bread you prefer may change the amounts. But, try it once and you’ll have it down pat no problem!
- Put tomatoes, onion, minced garlic, olive oil, and a bit of salt and pepper onto a cooking sheet. Roast for about 10 minutes at 350 degrees or until tomatoes get wrinkly.
- Drizzle a tablespoon or two onto a cookie sheet. Place slices of bread (about 2 by 3 inches) onto the olive oil. Drizzle additional olive oil on top of bread. If you like, flip the bread over and then back again.
- Put a basil leaf on to the slice of bread and then some of your roasted tomatoes and onions. Top with a slice of mozz cheese.
- Roast in 350 oven for about 10 minutes or until cheese is melted. Check it after 5 minutes in case the bread is starting to burn.
Try variations of this recipe! We like butternut squash and rosemary. Sometimes sneaking in a bit of balsamic vinegar with the olive oil in this recipe is delicious! Eggplant…have you tried eggplant crostini? You must. If you are looking for tomato heavy recipes our Tomato Tart or Stuffed Tomatoes are another favorite for farmers market tomatoes!