Slow-Roasted Tomato Crostini |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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With months to go before the summer tomato season, we've found that slow-roasting brings out the flavor of winter plum tomatoes. Ingredients:
6 medium plum tomatoes (1 lb), halved lengthwise |
2 tablespoons extra-virgin olive oil plus additional for brushing |
7 garlic cloves, unpeeled |
12 1/2-inch-thick slices baguette or italian bread (about 2 1/2 inches wide) |
1 to 2 tablespoons finely sliced fresh mint |
4 kalamata or other brine-cured black olives, pitted and chopped |
Directions:
1. Preheat oven to 350°F.
2. Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons 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.
3. While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
4. Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
5. Serve crostini topped with mint and olives.
6. Cooks' notes: Tomatoes and garlic paste can be prepared 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
7. Toasts can be baked 1 day ahead and kept in an airtight container at room temperature.
8. Heat assembled crostini in a 350°F oven before serving if components are made ahead.
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