The amazing Honey Roasted Tomatoe component of these bruschetta comes from a recipe a good friend of mine named Craig gave me. Every time our families get together these are always on the menu! Everyone request, or if I’m being honest, vehemently demands that these are to be served.
I serve these little beauties as appetizers or I make the crostini larger by cutting them from the loaf on a bias and serve them with a hearty salad for dinner.
Make sure you give the roasted tomatoes enough time to cool to room temperature before you assemble the crostini.
If you need to make these ahead of time, make the components, but wait to cut the basil and assemble them within an hour of serving.
The cheese mixture, of course, needs to be refrigerated if you make it ahead.
I’d prefer you make the tomatoes the same day you serve them, but if you’re absolutely unable to, be very careful in storing the tomatoes. You want them to remain as whole as possible. If they end up smashed up too much your presentation will be a nightmare!
I’d also store them in the fridge and let them come to room temperature before you assemble them.
The crostini are perfect to make ahead. They just need to be stored in a Ziplock bag.
Source: Gonna Want Seconds
- Yield: Serves 6-8
Honey Roasted Tomato Bruschetta
- Basil, julienned - 1 Cup
- Roasted Tomatoes:
- Cherry Tomatoes - 16 Ounces
- Olive Oil - 1 Tablespoon
- Honey - 3 Tablespoon
- Fresh Thyme Leaves, Chopped - 2 Teaspoons
- Salt - 1/2 Teaspoon
- Black Pepper - 1/4 Teaspoons
- Baguette - 1
- Olive Oil
- Large Clove of Garlic, Sliced in Half - 1
- Cheese Mixture:
- Mascarpone, At Room Temperature - 8 Ounces
- Chevre - 5 Ounces
- Milk - 2 Tablespoon
- Fresh Lemon Zest - 2 Teaspoons
- Fresh Thyme Leaves - 2 Teaspoons
- Salt - 1/8 Teaspoon
- Black Pepper - 1/8 Teaspoon
Roasted The Tomatoes: 1. Preheat oven to 325 degrees. In a medium bowl, mix together olive oil and honey then toss the tomatoes to coat them evenly. Pour onto a silpat lined, rimmed baking sheet. Sprinkle chopped thyme, salt and pepper evenly over tomatoes. Bake the tomatoes 1hour and 15 minutes or until they begin to shrivel and brown. Make Crostini: 1. After tomatoes are cooked turn up oven to 350 degrees. 2. Slice the baguette into even 1/4 inch slices. Place slices in a single layer on a rimmed baking sheet. Brush both sides lightly with olive oil and season with salt and pepper. Bake until golden brown, 15-20 minutes. Rub each slice on one side with sliced garlic. Cool completely. Cheese Mixture: 1. In a medium bowl mix all ingredients together until evenly combined. Assembly: 1. Spread a layer of cheese mixture on cooled crostini. Sprinkle julienned basil on crostini. Top with roasted tomatoes. Serve