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–+ servings

Roasted Red Tomato Appetizer Crostini

Sweet, jammy roasted cherry tomatoes piled onto crisp crostini with creamy cheese and fresh basil. An easy, impressive appetizer for holidays or any gathering.
Amanda
Prep Time 15 minutes
Cook Time 30 minutes
Cooling 5 minutes
Total Time 50 minutes
Serving Size 6 serving

Equipment

  • Oven
  • Large baking sheet or roasting pan
  • Parchment paper or foil (optional)
  • cutting board
  • sharp knife
  • Serrated bread knife
  • Second baking sheet (for bread)
  • small mixing bowl
  • Measuring spoons
  • Tongs or spatula
  • Oven mitts
  • Serving platter

Ingredients

  • 2 pounds cherry or grape tomatoes washed and dried
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • salt to taste
  • black pepper to taste
  • 1 baguette or sourdough loaf sliced 1/2-inch thick (about 18–24 slices)
  • 2 tablespoons olive oil for brushing bread
  • 8 ounces fresh mozzarella sliced, optional topping
  • 1/2 cup goat cheese or ricotta optional base/spread
  • 1/2 cup whipped feta optional base/spread
  • 1/4 cup fresh basil chopped or torn
  • 2 tablespoons Parmesan cheese grated, optional
  • balsamic glaze optional drizzle

Instructions

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment or foil if desired.
  • Add the tomatoes to the baking sheet. Drizzle with 3 tablespoons olive oil and toss with minced garlic, Italian seasoning, red pepper flakes (if using), salt, and black pepper until coated.
  • Roast for 25–30 minutes, until the tomatoes are soft, blistered, and sweet/jammy. Check at 20 minutes so they don’t burn.
  • Remove the tomatoes from the oven and let cool for 5 minutes (the juices will thicken slightly).
  • While the tomatoes roast, slice bread into 1/2-inch pieces. Brush lightly with olive oil and arrange on a second baking sheet.
  • Toast the bread for 8–10 minutes, flipping once, until golden and crisp. (You can toast in the oven alongside the tomatoes if you have space.)
  • Assemble: spread whipped feta, goat cheese, or ricotta on each crostini (optional). Spoon roasted tomatoes and their juices on top.
  • Finish with fresh basil, a sprinkle of Parmesan if desired, and a drizzle of balsamic glaze. Serve warm or at room temperature.

Notes

Make-ahead: roast tomatoes up to 4 days ahead and refrigerate; they taste even better the next day. Rewarm gently or serve room temperature. For a crowd, double/triple the tomatoes but use multiple baking sheets so they roast (not steam). Balsamic glaze is optional but adds a sweet tangy finish—drizzle right before serving.

Nutrition

Calories: 95kcal | Protein: 2g | Saturated Fat: 1g | Sodium: 180mg