Crostini With Thyme Roasted Tomatoes Recipes

Steps:

• For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes.
• For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes.
• For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper.
• When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil.

Steps:

• Preheat the oven to 275 degrees. Place the tomatoes cut -side up in a shallow baking dish. Drizzle with olive oil and sprinkle with salt, pepper and the thyme. Roast 1 hour and 30 minutes to 2 hours, or until the tomatoes are very soft and slighlty shrunken. Mix garlic with olive oil and marinate while tomatoes are baking. Increase the oven temperature to 400 degrees. Place the baguette slices on a baking sheet, drizzle with olive oil and bake until golden brown, about 10 minutes. Top toasted baguettes with tomato slice and serve. Tomatoes may need to be halved again if they are very large.

Steps:

• Preheat oven to 300 degrees. On a rimmed baking sheet, drizzle olive oil over tomatoes and season with salt and pepper. Bake until tomatoes are very soft and skins have burst, 1 hour. (Refrigerate roasted tomatoes in an airtight container, up to 3 days.) Divide cheese among crostini and top with roasted tomatoes. To serve, drizzle with oil and vinegar and season with salt and pepper.