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Recipe Detail Page
Roasted Cherry Tomato & Blue Cheese Crostini
Early Summer 2016
This easy bruschetta takes the flavours of a steakhouse tomato salad and puts them on a piece of toast. If you want the tomatoes to retain their shape for a nicer presentation, carefully transfer them with a spatula or cheese slicer to a container that will hold them in a single layer.
Makes 12
1 lb (500 g) mixed cherry and grape tomatoes, halved
2 cloves garlic, minced
1 tsp (5 mL) chopped rosemary
2 tbsp (30 mL) extra virgin olive oil, plus more for crostini
1 tsp (5 mL) balsamic vinegar
Salt and freshly ground pepper to taste
1 ciabatta-style baguette
1 large garlic clove, halved
2 oz (60 g) blue cheese, crumbled
2 tbsp (30 mL) finely chopped chives
1 Preheat oven to 375°F (190°C).
2 Place tomatoes, chopped garlic, rosemary, olive oil, vinegar, salt and pepper in a mixing bowl. Mix thoroughly and transfer drained tomatoes, cut-side up, to a parchment-lined baking tray. Bake on middle rack until bubbling and soft, 25 to 30 minutes. Remove from oven and cool completely. (Tomatoes will keep, covered and refrigerated for 3 days. Bring to room temperature before using.)
3 Preheat broiler to high.
4 Slice baguette on a bias into twelve ½-inch (1-cm) slices. Place on heavy-duty baking tray. Broil until lightly browned, about 1½ minutes per side.
5 Rub tops of crostini with cut sides of halved garlic. Brush lightly with olive oil. Spoon tomato mixture over crostini. Sprinkle with a little blue cheese and chives.
Makes 12
