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.

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