Crostini with Oven-Dried Tomatoes and Garlic


Preparation info

  • Difficulty


  • Serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

These are simple, delicious little bites that will give you a starting point for using oven-dried vegetables.


  • 12 slices of good quality baguette or Italian bread
  • Extra virgin olive oil
  • 6 oven-dried unpeeled garlic cloves
  • 6 oven-dried Roma or plum-type tomatoes
  • Salt and freshly ground pepper
  • 2 tablespoons finely chopped olives, such as Niçoise, Kalamata, or Gaeta
  • 2 tablespoons mixed chopped fresh herbs, such as chives and mint leaves


Preheat the oven to 375°F. or preheat the broiler. Liberally brush the bread with olive oil and toast in the oven for 10 to 12 minutes (or a few minutes under a broiler), browning on both sides. Squeeze the garlic from its skins and mash into a paste along with any juices from the tomatoes. Season to your taste with salt and pepper.

Spread the garlic mixture on the toasts, sprinkle with the olives, and top each with a tomato, cut side up. Sprinkle with herbs and serve.