Roasted Cherry Tomato & Cheese Crostini

This is about the roasted tomatoes as much as it is about the Crostini itself.  They are delicious served on toasted bread this way, of course, but they are also very versatile as toppings and garnishes for salads, chops and seafood.  As such, I'll segregate the roasted tomato recipe from the rest of this dish.  Incidentally, this is called "Crostini" and not "Bruschetta", because the bread has not been brushed with garlic and olive oil, which is the only differentiation between the two culinary terms. For some additional information on the origination of Bruschetta, go to my New Year's Tenderloin Bruschetta recipe found here.

My Number One Fan brought this roasted tomato recipe home with her after having been served it in a salad during a visit to see her cousin.  The original recipe called for seeded Roma tomatoes and she's made it a couple of times.  But seeding a tomato is a bit arduous and with an abundance of cherry tomatoes suddenly on our hands, she adapted the recipe for them.  

In my opinion, the cherry tomatoes make for an even better recipe than the original.  Use whatever cherry or grape tomatoes you find, but we had what are sometimes called heirloom grape tomatoes or a "medley," meaning that red, yellow and sometimes purple cherry or grape tomatoes are packaged together.  Bear in mind that whatever tomatoes you use, they will reduce in size to yield 1/4 of what you started with.

One comment about the ingredients.  This recipe calls for Morton's Nature's Seasons' Seasoning Blend.  It's ingredients include salt, black pepper, sugar, onion powder, garlic powder, parsley, celery seed and "spices" that are not further identified.  Because of the complexity of this seasoning blend, I recommend no substitution here.

Ingredients
For the Roasted Tomatoes
40 oz (4 standard grocery packages) of cherry or grape tomatoes, any variety, washed and halved
1/3 cup olive oil
1 tsp garlic, minced
1/2 tsp Morton's Nature's Seasons' Seasoning Blend
1/2 tsp dried thyme
1/2 tsp dried rosemary

Ingredients
For the Crostini
1 Baguette of French Bread, cut into 1/2" - 3/4" slices
1 tsp cream cheese, goat cheese or other spreadable cheese (like, Boursin) for each slice of bread
Fresh basil for garnish

The Recipe
Preheat the oven to 375 degrees.

Mix all of the spices and seasonings with the olive oil in a measuring cup, and I recommend the kind that is designed for pouring liquids.  Blend well with a whisk.

Lay out the tomatoes in a single layer in a Pyrex glass baking dish and drizzle the seasoned olive oil over.  Toss the tomatoes with a serving spoon to ensure they are totally coated.

Roast the tomatoes 3-1/2 hours.  Stir the tomatoes with a serving spoon about once an hour during the roasting process.

Allow the tomatoes to cool before using.  You'll have about a cup.

Put the slices of bread on a clean sheet pan or cookie sheet and brush with olive oil.  Toast in the oven for about five minutes.

Remove the Crostinis from the oven, spread with cheese and top with the tomatoes.  Garnish with fresh basil and serve along side a well-crafted Bombay martini.