Serves: 12

Crostini with Roasted Cherry Tomatoes


Prepare oven according to Mugnaini's Pizza Oven Environment, 650-750˚F

Ingredients

  • 2 baskets small cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon kosher salt
  • 4 large basil leaves, chiffonade
  • 6 slices rustic Italian bread, halved

Directions


Rinse the tomatoes and place on a sheet pan with the oil and garlic. Toss to coat and set in the oven. Cook until slightly charred and softened. Remove from oven; add salt and basil.

Set bread slices on a sheet pan and place in the wood-burning oven. Cook for 1–2 minutes, or until lightly browned on top. Remove and top with roasted tomatoes and all the pan juices.

More Recipes


fall main

Moroccan Braised Lamb Shoulder With Tzatziki And Naan

summer side

Stuffed Zucchini Blossoms With Roasted Red Pepper Coulis

Appetizer

Wood Roasted Butterflied Shrimp

spring Breakfast

Frittata with Spring Onions, Asparagus, and Zucchini