Cheesy Crusted Roasted Tomato Crostini

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Cheesy Crusted Roasted Tomato Crostini

Step up your appetizer game with these gorgeous crispy, cheese-crusted crostini, piled with creamy Greek yogurt and jammy roasted tomatoes. They're SUPER easy and guaranteed to be a hit with your guests at any party (especially lovely over the holiday season).

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: tomato bruschetta, tomato crostini

Servings: crostini

Calories: 79kcal

Author: Kate Phillips

Ingredients

12 oz cherry tomatoes (350g)
2 tablespoons olive oil
4 garlic cloves crushed
1 teaspoon red pepper flakes
1 teaspoon salt
1 baguette
1 cup sharp cheddar cheese grated
½ cup creamy labneh or thick Greek yogurt
A handful of basil leaves chopped
A handful of thyme leaves

Instructions

Roast the tomatoes.
Heat your oven to 430°F (220°C) and line a sheet pan with parchment paper (or use an oven dish). Add the cherry tomatoes to the pan, along with 1 tablespoon of olive oil, 1 teaspoon of salt, the crushed garlic, and 1 teaspoon of red pepper flakes.
Toss to combine, then transfer to the oven for 20 to 25 minutes, until the tomatoes are lovely and charred and starting to break down.
Make the cheesy crostini.
Cut your baguette into thin slices. Line another sheet pan with parchment paper (you may need two), then scatter the grated cheddar cheese in little piles on the tray, slightly larger than the baguette slices.
Place the baguette slices right on top of the grated cheese, pressing down to set them in place. Drizzle the baguette slices with more olive oil, then transfer to the oven for 10 minutes, until the cheese is super crispy and the bread is golden.

PRO TIP: You can do this at the same time as cooking the tomatoes.

Assemble the crostini.
Leave the cheesy crostini to cool slightly as they come out of the oven - this will give the cheese a chance to properly crisp up and remain in place. Carefully turn the crostini over, so the cheesy side is on top.
Spoon a dollop of creamy labneh on top of the crostini, then place a roasted tomato on top, making sure to drizzle over some of the lovely tomato cooking juices. Scatter over the chopped basil leaves and the thyme to finish, then serve.

Notes

PREP AHEAD: You can roast the tomatoes up to 5 days ahead of time, and keep them in the fridge until you're ready to serve them. Ideally, bring them to room temperature before you do, for the best flavor. The crostini can be made up to 24 hours in advance, too.

INGREDIENT NOTES: You could use Parmesan, Grada Padano, Manchego, Colby Jack, Gruyere, or Pecorino Romano instead of cheddar if you like. A baguette is easy, as it slices nicely into little pieces, but you could use any other bread and cut it into bite-sized pieces (I often use no-knead chili cheese focaccia squares, or you could use rosemary parmesan bread or Vogel's style seed bread). Use larger tomatoes if you like, and chop them into wedges.

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