Crostini with Pomodori al Forno (Oven-Roasted Tomatoes)

Crostinis are an easy appetizer and can be topped with just about anything. Not to mention, they are their own utensil in that you can just pop it into your mouth with no need for a fork or spoon. To say that I believe Crostini with Pomodori al forno (oven roasted tomatoes) is the best is simply an understatement.

What is the difference between crostini and bruschetta?

The difference is slight and has less to do with the toppings than it does the size and preparation.

• Crostini, by nature of the word, is smaller than bruschetta and is toasted, sometimes even used to describe a crouton-style piece of bread. Usually they can be eaten in one or two bites. Additionally, it's usually a less rustic bread than used for bruschetta.
• Bruschetta comes from the Italian word bruscare which means "roasted over coals" and is usually a larger slice of a rustic bread. Both can be topped with a variety of toppings.

This recipe is for an oven-roasted tomato and goat cheese crostini and I first ate it at a neighborhood-style restaurant, Café Lago, in Seattle many years ago. It's the kind of appetizer that you know you'll order every time you go to that restaurant because it's that good. So naturally, I wanted the recipe! Imagine my surprise when I found it written up by Molly Wizenberg (who writes --wrote?-- the 2015 James Beard Award-winning blog, Orangette) in Bon Appetit Magazine many years ago! Woo Hoo!

What kind of tomatoes should I use for pomodori al forno?

Café Lago, crazily enough, uses canned tomatoes for this. Specifically, the Alta Cucina brand available through wholesale distributors and online in huge 6 -pound cans! They do this to ensure the same quality appetizer presentation year round … because we want pomodori al forno even in the winter! However, unless you're making a boatload of pomodori al forno, ordering a can that huge is prohibitive. So … find another brand of organic whole tomatoes, like Muir Glen, that you can buy in smaller cans!

If you make this in the summer, you simply must use fresh tomatoes grown in your own garden or purchased from a farmer!

You should use plum tomatoes for this. They hold their shape well and are just the right size for putting on the crostini. Cut them in half and scoop out the insides. You can reserve those for another purpose, like puree them for pasta sauce, soup, or salsa.

I love using this beautiful dish with artwork from one of my favorite chefs, Jacques Pepin. It's large and absolutely fun to use. And you'll need a large dish for this roasting.

Put about a half cup of olive oil in the casserole dish, then lay the prepared tomatoes cut side up in the oil. Top them with more olive oil, salt, a little sugar, and oregano. I use coconut sugar, of course, and I think it gives them such a beautiful flavor!

The tomatoes roast at a low temperature for an hour initially.

Then they get turned over and roast for at least another 15 minutes. They might need to roast longer depending on their ripeness.

When they are perfectly roasted, turn them back over and sprinkle finely chopped garlic and minced parsley over them.

How to serve Pomodori al Forno

Serve immediately on toasted baguette slices that have been rubbed with a garlic clove and spread with an aged goat cheese, like Bucherondin. If you can't find that, feel free to use a fresh goat cheese. Café Lago does … they make small balls and roll them in minced herbs.

I use my toaster oven to toast the slices, but the grill or a grill pan or griddle is also a good option.

If the pomodori isn't to be served immediately, layer them into a jar and pour the olive oil that remains in the baking dish over them. Refrigerate, but bring back to room temperature before serving.

What else can I do with Pomodori al Forno?

• Pasta Sauce
• Pizza Topping
• Chicken or Fish Accompaniment
• Soup

Recipe