These crostini with thyme roasted tomatoes offer a burst of fresh, savory flavors in a simple yet elegant appetizer. It starts with slices of crusty baguette, toasted until golden brown and crisp, creating the perfect foundation for the vibrant toppings.
The star of this dish is the thyme-roasted tomatoes. Small tomatoes, like cherry or grape tomatoes, are tossed with olive oil, fresh thyme sprigs (or dried thyme), and often a touch of garlic, salt, and pepper. They are then roasted in the oven until they soften, release their sweet juices, and become slightly caramelized, intensifying their natural sweetness and creating a rich, savory depth of flavor infused with the aromatic thyme.
Once roasted, the warm, flavorful tomatoes are spooned onto the toasted crostini. The simplicity of the components allows each flavor to shine through – the crunchy bread, the juicy and sweet-tart tomatoes, and the earthy, fragrant thyme. Some variations enhance this basic combination by rubbing the toasted crostini with a garlic clove for an extra layer of flavor, or by adding a dollop of creamy goat cheese or ricotta for a delightful textural and taste contrast. This appetizer is perfect for entertaining, a light lunch, or as a sophisticated snack, showcasing the best of fresh, seasonal ingredients with minimal effort.
Note: This is for 8 slices of crostini, you can double, or multiply this recipe easily.
Ingredients
1 Baguette, sliced into 1/2 inch slices
4 plum tomatoes, halved lengthwise
2 Tsp thyme
1 clove garlic, peeled
Olive Oil
Fine sea salt and ground black pepper
Method
Preheat oven to 300 degrees.
Place tomatoes cut side up in a baking dish.
Drizzle with olive oil ,salt and pepper to taste, then top with thyme.
Bake for 1 1/2 to 2 hours until very soft and shrunken.
When tomatoes are done, increase oven temperature to 375 degrees.
Place baguette slices on baking sheet, drizzle with olive oil, sprinkle with sea salt, and bake until golden, about 15 minutes.
Remove from oven, rub baguette pieces with garlic clove, top with a tomato half, and serve.
