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Roast tomato crush on crostini

  • 0:20 Prep
  • 0:45 Cook
  • 8 Servings


  • 3 x 250g punnets cherry tomatoes, halved
  • 1 x 340g pkt baguette (French breadstick), diagonally cut into 2cm-thick slices
  • Olive oil spray
  • 1 garlic clove, crushed
  • 1 1/2 teaspoons white balsamic vinegar


  • 1
    Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper. Place the tomato, cut-side up, on the lined trays. Season with salt and pepper. Bake in oven for 45 minutes or until soft and light golden. Set aside for 20 minutes to cool slightly.
  • 2
    Meanwhile, place the bread slices, in a single layer, on 2 baking trays and lightly spray with olive oil spray. Bake in oven for 8 minutes. Turn the bread slices and lightly spray with olive oil spray. Bake for a further 8 minutes or until crisp and light golden. Set aside to cool completely.
  • 3
    Combine the tomato, garlic and vinegar in a large bowl. Spoon the mixture into serving bowls and serve with the crostini.

Source: taste.com.au


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