Ingredients
800 g (2x tins) Italian tinned whole tomatoes
2 tbsp Extra virgin olive oil
1 French baguette
3 Garlic cloves peeled and kept whole; canned anchovies and/ or chilli flakes.
75 gm Goat’s cheese (or a spreadable cheese of your choice)
10 Thyme or oregano twigs with leaves
Basil, a handful of small leaves.
Balsamic vinegar, enough to drizzle a few drops over each crostini.
Directions
Step 1
Open the cans of Italian tinned whole tomatoes and gently pour into a colander placed over a large bowl for 15 minutes to allow the juice to drain.
Step 2
Save the juice for another dish, drink, mocktail or cocktail. It can also be frozen for future use.
Step 3
Slice tomatoes in half, lengthwise.
Step 4
Spread tomato halves, inside facing upwards, on a rimmed baking sheet lined with parchment.
Step 5
Drizzle 1 tbsp of olive oil across the tomatoes.
Step 6
Roast in a 175°C (fan), (350°F) oven until caramelised and softened, about 45 minutes. Check occasionally to avoid burning.
Step 7
Taste. If the tomatoes are too sharp or acidic, add a pinch of sugar or balsamic vinegar to balance the flavour.
Step 8
Season with salt and pepper.
Step 9
Slice baguette at an angle, lightly toast before rubbing a garlic glove along one side. The more you rub, the more it will taste of garlic.
Step 10
Spread toasted baguette slices with soft goat or cream cheese, on the garlic side.
Step 11
Top with a roasted tomato half.
Step 12
Top with aromatics of your choice, such as thyme or oregano twigs, anchovies, or chilli flakes.
Step 13
Lightly drizzle a few drops of balsamic vinegar on each crostini, just before serving..
