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Roasted Tomatoes in Garlic Olive Oil with Pesto Crostini

The easiest appetizer ever! Sweet roasted tomatoes in a garlic oil with pesto-parmesan crostini for dipping.
Prep Time 5 minutes
Cook Time 2 hours 5 minutes
Total Time 2 hours 10 minutes
Servings 10 pieces of Crostini, Enough for 4-5 People

Ingredients

For the Tomatoes:

  • 16 Ounces Grape Tomatoes
  • 2 Cloves Garlic smashed
  • 3/4 Cup Extra Virgin Olive Oil
  • Salt and Pepper

For the Crostini:

  • 1/2 Loaf of Ciabatta thinly sliced
  • 1/4 Cup Pesto
  • 1/2 Cup Grated Parmigiano-Reggiano
  • Drizzle of Olive Oil

Instructions

  1. Preheat the oven to 250 degrees F.
  2. Add tomatoes, garlic, and olive oil to a 9x13 baking pan with a rim. Toss the tomatoes and garlic gently with the oil to evenly coat. Season with salt and pepper. Roast tomatoes and garlic for 2 hours, turning every once and a while.
  3. Once the tomatoes are done roasting them, gently burst a few of the tomatoes and then transfer the hot oil and tomatoes to a small serving dish.
  4. Turn the oven to broil. Coat each piece of bread with a little bit of pesto. Once all the bread slices are covered in pesto, add to cheese, and then top off with a drizzle of olive oil. Broil for 3 minutes, until the cheese melts and the edges are slightly golden.
  5. Place a large spoon in the tomatoes and oil so that people can spoon out not only tomatoes but the garlic oil on to their crostini.