Roasted Tomato Crostini

This is one of my very favorite appetizers and is a crowd pleaser every time it is served. The tomatoes take on a rich and intense flavor yet stay moist and flavorful.  These roasted tomatoes can be used in so many more ways than just on crostini toasts. Try topping them on eggs for breakfast, add them into your pasta or place aside a serving of delicate fish.  The best part is they are simple to prepare and the cooking takes place while you sleep!

Roasted Tomato Crostini

Cook Time: 6 hours

Yield: 8-10 servings

2-3 crostinis per serving



    Roasted Tomatoes:
  1. Slice Roma tomatoes in half, lengthwise and place in a large bowl. Drizzle tomatoes with extra virgin olive oil & sprinkle with sea salt. Arrange them slice-up on a baking sheet lined with foil or parchment paper. Sprinkle each tomato half with a pinch of Cairo nut & spice blend.
  2. Place sheet trays in an oven at 210° for 6-8 hours. (I place them in the oven just before bed and remove them in the morning.) Remove from oven, let cool, cover and refrigerate until ready to use.
  3. Crostini:
  4. Slice a french baguette on the angle & drizzle lightly with olive oil. Then sprinkle lightly with sea salt. Toast the slices in a 350° oven until lightly browned. Remove and cool the toasts.
  5. Tomato Crostinis:
  6. Smear each toast with a generous amount of ricotta cheese. Top each with a tomato (should be at room temperature).
  7. Finish each toast with slight drizzle of extra virgin olive oil, sprinkle with a bit more Cairo blend and top with fresh thyme. Serve & enjoy!


Any of the Glory Kitchen nut & spice mixes can be used with this recipe.