| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 4 servings, 2 pieces of toast per person |
Ingredients
- 2 pints grape tomatoes
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 loaf sesame semolina bread
- 2 cloves garlic, halved
- 4 scallions, finely chopped
- 1/2 cup basil leaves, thinly sliced
Instructions
- Heat the oven to 400 degrees F.
- Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
- Cut 2 large “planks” of bread each 1-inch thick by slicing the bread lengthwise horizontally. Reserve the rest of the loaf for another use.
- When you remove the tomatoes from the oven, switch on broiler. Char bread on both sides then rub hot bread with cut garlic.
- In a bowl, lightly mash the roasted tomatoes and combine with scallions and basil. Top the large planks with tomato mixture then cut each giant crostini into 4 pieces, 8 pieces total.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 412 |
| Total Fat | 17 g |
| Saturated Fat | 3 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 12 g |
| Cholesterol | 0 mg |
| Sodium | 646 mg |
Reviews
Easy to make and very tasty! I used pre-cut French baguette to simplify but kept the topping the same. I’ll definitely make this again.
Love this for an appetizer! Delicious
The cake wasn’t worth the bake. Sorry but there are a million other ways to prepare this delicious bread with they same group of ingredients but this was just not worth the work. The roasted tomatoes didn’t really add much to the mixture that slices of tomato in the same mixture wouldn’t do. The basil and onions are delicious but not necessary – a garlic salt or just the basil and onion as a dry seasoning would have worked just as well. Overall it just wasn’t worth the time it takes to make it and the mess to clean up. I won’t make this again.
Delicious recipe. Will definitely make again.
I added a little garlic salt and italian spice blend at the end, plus extra fresh basil!! Awesome!!!
Great recipe loved the flavor and smell but I would cut up the tomatoes before you roast them { too big tomato pieces }.
The roasting added more flavor. I use all types of tomatoes just squeeze out some of the seeds & juice before roasting if too much liquid. I use shallots or even onions when I roast. Garlic really adds to the taste so don’t skip adding to the bread.
Love this simple recipe!! I did add balsamic vinegar to sweeten the [winter]tomatoes a bit. I also roasted garlic and smeared it on the bread!!Yum-o
I always embellish recipes, especially if I have “leftovers” in the house. I had a baby eggplant that I roasted with the tomatoes. After roasting, blended all in the food processor…and OMGosh, it was soooo good! This will be used not only as an appetizer, but as a spread for lunch sandwiches for my husband. He’s on the road every day and I look for different tastes for his sandwiches so his lunch isn’t boring. He raved over this! Thanks, Rachel…from a fellow upstate New Yorker.