Servings: 12 servings, 2 crostini per serving
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For the Roasted Tomatoes
- 1 pint cherry or grape tomatoes, sliced in half
- 1 1/2 tablespoons brown sugar
- 2 1/2 tablespoons quality olive oil
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Herbes de Provence optional; may substitute dried Italian seasoning
- 1/4 teaspoon freshly cracked black pepper
For the Crostini
- 1 French baguette, sliced into 1/2" diagonal slices this will yield 2 individual crostini appetizers per person, approximately 24 slices; adjust number of baguettes for more or less
- quality olive oil
- Kosher salt
- 6 to 8 ounces herbed or honeyed goat cheese, softened if you cannot find flavored goat cheese, you can purchase plain and stir in fresh herbs or dried herbes de Provence, or 1 tablespoon of cream honey
- fresh rosemary and fresh thyme leaves
Prepare and Roast The Tomatoes
Preheat oven to 325° and line a large rimmed baking sheet with parchment.
In a medium bowl, toss the halved tomatoes with the brown sugar, olive oil, Herbes de Provence, salt and pepper. Using a wooden spoon, stir until the tomatoes are very well coated.
Turn the tomato mixture out onto the parchment and turn every tomato halve so that the cut side is facing up. Try to group them in the middle of the baking sheet so they are very near one another.
Roast the tomatoes for 30 minutes. Prepare the crostini while the tomatoes are roasting.
Remove from oven at 30 minutes and stir to flip the halves. The liquid beneath the tomatoes will be somewhat thick and sticky. Again try to group them in the middle of the baking sheet so they are very near one another.
Return to oven and roast 10 minutes more.
Prepare the Crostini
Once the baguette(s) have been sliced, place on a large baking sheet that has been lined with foil.
Using an olive oil mister, spray all sides of each piece of baguette. If you do not have an olive oil mister, place all pieces of baguette into a large bowl and toss with 3 to 4 tablespoons of olive oil. Be sure to coat all sides of the baguette pieces, but do not saturate.
Sprinkle the oiled baguette slices lightly with a pinch of Kosher salt.
Toast the baguette slices in the same 325° degree oven as the tomatoes on the lower rack for approximately 4 minutes per side.
Remove from oven and arrange on a serving platter to cool.
Assembling the Crostini
Spoon a teaspoon or two of the softened goat cheese atop each baguette slice and spread it around.
Top the goat cheese with 2 or 3 tomatoes, and a good drizzle of the remaining oven juice from the tomatoes that is pooled on the parchment. Finally, sprinkle fresh rosemary and thyme leaves atop the crostinis. Serve warm or at room temperature. I like to add a small dish of cream honey or Balsamic glaze and a baton for guests to self-drizzle.
Serving: 1servings | Calories: 133kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 282mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg
Please note that the nutrition information provided above is approximate and meant as a guideline only.