Name: Slow-Roasted Tomato Crostini
Cook time: 20 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 6 medium plum tomatoes (1 lb), halved lengthwise; 2 tablespoons extra-virgin olive oil plus additional for brushing; 7 garlic cloves, unpeeled; 12 1/2-inch-thick slices baguette or Italian bread (about 2 1/2 inches wide); 1 to 2 tablespoons finely sliced fresh mint; 4 Kalamata or other brine-cured black olives, pitted and chopped

Slow-Roasted Tomato CrostiniLisa Hubbard

With months to go before the summer tomato season, we've found that slow-roasting brings out the flavor of winter plum tomatoes.

Cooks' notes:

• Tomatoes and garlic paste can be prepared 1 day ahead and chilled, covered. Bring to room temperature before proceeding.

• Toasts can be baked 1 day ahead and kept in an airtight container at room temperature.

• Heat assembled crostini in a 350°F oven before serving if components are made ahead.

Recipe notes

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