Roasted Tomato and Fromage Blanc Crostini
I am not gonna lie, but these little crostinis are the best thing ever! They are sweet, they are tangy and what better way to pair them than with a little fromage blanc? Seriously I could eat these things all day, not too mention the fact that I actively stop myself from eating all these up before Will got home!
Kind of funny, but I actually looked up the acronym SOG hoping to find my definition, "sugary, oily goodness" and I was a little surprised not to see it. C'mon I am not the first to coin that phrase, but hey, I'll take it!
I may have over done it on the roasting, but I actually enjoy the burnt tomatoes they kind of taste like tomato candies! Their crunchy, sweet and tangy all in one bite!
Roasted Tomato and Fromage Blanc Crostini serves 8
1 pint grape tomatoes
1/4 cup olive oil
1 tablespoon natural cane sugar
Preheat oven to 350 degrees with rack situated on the top thirds of the oven.
Slice tomatoes in half and place in a large bowl. In a smaller bowl whisk together olive oil and sugar. Pour mixture over tomatoes and toss together until well combined. empty tomato mixture onto a rimmed baking sheet. Flip over tomatoes until they all are cut side up. Roast until tomatoes shrink up a bit and are caramelized around the edges, about 45 minutes.
Now, if you are not making the crostini right away, allow the tomatoes to cool first and then add them to a glass jar topping with any left over oil from the pan.
Brush slices of baguette with olive oil and broil under broiler until golden and lightly crispy. Remove from oven and allow to cool a bit. Spread fromage blanc on crostini and top with roasted tomatoes and sprinkle fresh thyme leaves on top. Serve for friends...or enjoy the whole thing by yourself. I won't tell anyone.