Roasted Cherry Tomato Crostini

August 31, 2017

It’s harvest time and the fruits and vegetables are brimming with beautiful flavors and colors of the season! Nothing tastes like summer more to me than tomatoes…any variety, shape or color! I could literally eat them with every meal. Matter of fact, I have. In this dish, the red wine, the balsamic vinegar and the fresh basil compliment the cherry tomatoes perfectly!! And then when you add the goat cheese to the mix — the creamy texture with a touch of tang — you get a perfect crostini! Enjoy the remaining days of summer and all that harvest season has to offer!

Preheat your oven to 400º. Wash and pat dry your cherry tomatoes. Slice each one in half and put in a baking dish. Stir in the olive oil, the red wine, the balsamic vinegar and a generous amount of both black pepper and sea salt (I like to grind both fresh). When the oven is heated, roast the tomatoes for 30 minutes, stirring occasionally.

When done, remove the tomatoes from the oven, stir in the chopped fresh basil and let the mixture come to room temperature. There will be an excess of juices which is great to let your tomatoes “stew” in while you prepare your crostini toasts.

Slice your baguette in roughly ½” thick pieces. Butter each top and sprinkle with various herbs (I like to use fresh garlic, basil, black pepper and a little sea salt). Toast in a 400º oven until browned and crispy.

To assemble, spread the softened goat cheese on each crostini, top with a spoonful of the roasted tomatoes with a hint of the juices and finish by placing a fresh basil leaf on each one.

Makes a perfect hors d’oeuvre to enjoy al fresco!!


1 pint cherry tomatoes
2-3 tbsp olive oil
3 tbsp red wine
3 tbsp balsamic vinegar
Black pepper
Sea salt
2 tbsp fresh basil, chopped
1 baguette
½ stick butter, brought to room temperature
Your favorite spices (garlic, basil, etc.)
1 log goat cheese, softened to room temperature
Fresh basil leaves for garnish

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