I’ll bet I have made hundreds of these over the years! The delicious tang of the goat cheese and the sweet roasted flavour of the tomatoes along with the fresh basil makes a mouthwatering combination! Oh and they are totally vegetarian!
Makes 40 Crostini
Cut the bread into 20 slices per loaf. Place on a baking sheet & brush with a little EVOO; broil until toasted. Remove from oven. (This step can be done a couple of hours ahead).
For the Roasted Tomatoes
20 ripe plum tomatoes
4 cloves garlic, minced
¼ cup fresh basil, chopped
¼ cup EVOO
¼ tsp. each salt & freshly ground black pepper
Trim the stem end of the tomatoes; cut in half lengthwise. Arrange, cut side up, without crowding, in a well oiled glass or non-reactive pan (not aluminum). Mix together garlic, basil and EVOO (can be done in the processor); spoon over tomatoes. Sprinkle with salt & pepper. Bake in a preheated 375 F oven for approximately 2 hours, checking after the first hour until the tomatoes are softened & shriveled & the edges have begun to darken a bit.
Spread the crostini with goat cheese; top each with a tomato half & 1 basil leaf.
Enjoy! I think you are going to make these again and again!