Crostini Topped with Slow Roasted Tomatoes, Roasted Garlic, Fresh Basil, and Parmesan Reggiano.

This app is easy to do, if you’ve already done the slow roasted tomatoes.  Slow roasting really concentrates the flavour of a tomato, reminiscent of a sun dried  but way better, with a soft texture.  It requires about 3 hours of oven time, on a low heat.

Slow Roasted Tomatoes

A bunch of Grape Tomatoes
A Glug of EVOO
4 Cloves of Garlic, unpeeled
Fresh Herbs- Whatever you want, I used Rosemary and Thyme, Dried Basil would be good, so would fresh Oregano and a Bay Leaf.
Salt and Pepper

Halve your tomatoes and play face up on a Baking Sheet lined with some Parchment Paper.  Sprinkle herbs, garlic, salt and pepper and Olive Oil Over.

Bung them in the oven on a low temp (225 F) for 3 hours, and they will come out looking like this:

Crostini Topped with Slow Roasted Tomatoes, Roasted Garlic, Fresh Basil, and Parmesan Reggiano.
Serves 6

French Baguette
Tomatoes and Garlic from above
6-7 leaves of Fresh Basil
Parmesan Reggiano
Extra Virgin Olive Oil
Salt and Pepper

Now, slice French Baguette into 1 cm pieces.  Toast in the oven for about 8 mins, or until golden, at 450F.  Remove and brush with olive oil, season with salt and pepper.  Spread a bit of roasted garlic onto each piece.  Chiffonade the Basil and sprinkle over crostini.  Arrange 2-3 tomatoes on each piece, and then throw on some shaved parmesan.