Slow-roasted tomato crostini
( MAKES 20 )
Crostini is bruschetta’s bite-sized cousin, and is the ideal crisp bread base for serving as a hors d’oeuvre. Crostini bases can be baked in advance and will keep fresh in an airtight container for several weeks. Serve these as crostini for a pre-dinner nibble or make bruschetta for an easy weekend lunch or supper.
|20||Crostini, or 10 bruschetta bases|
|20 large||Cherry tomatoes, or 10 smallish vine-ripened tomatoes, halved|
|1 Tbsp||Boutique extra virgin olive oil|
|1 serving||Salt and freshly ground black pepper, to taste|
|1 serving||Olive oil, to brush or spray|
|3 Tbsp||Cream cheese|
|½ cup||Pesto, or a few rocket leaves|
- Preheat oven to 150°C fanbake and line two baking trays with baking paper for easy clean-up. Arrange tomatoes (cut-side up if halved) on one tray, drizzle with olive oil and season with salt and pepper. Bake until softened and just starting to shrivel (about 45 minutes). Remove from oven and cool.
- Combine feta and cream cheese then divide between crostini or bruschetta bases, spreading evenly. Top with pesto or rocket leaves and the slow-roasted tomatoes, then season with pepper and serve.
See more of Annabel's interesting toast recipes