Roasted Tomato Crostini with Thyme and Balsamic Vinegar

By roasting the tomatoes and garlic with thyme, we packed a lot of flavour into this savoury appetizer. 

Yield: Makes 16

Roasted Tomato Crostini


  • 1 head garlic
  • 1 tsp extra-virgin olive oil
  • 4 roma tomatoes, quartered
  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp granulated sugar
  • 16 crostini toasts
  • 2 tbsp slivered fresh basil
  • 8 tsp balsamic vinegar reduction, optional*
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper


  1. Preheat oven to 375°F.
  2. To roast garlic, cut top 1/4 inch off head of garlic. Place in centre of a square piece of foil. Drizzle with 1 tsp oil. Twist foil around garlic to enclose head completely. Set aside.
  3. Combine tomatoes, 2 tbsp oil, garlic cloves, thyme and sugar in a medium bowl. Toss gently to coat. Place tomatoes, skin side down, on a parchment paper-lined baking sheet.
  4. Bake tomatoes and garlic packet until tomatoes are softened and just beginning to brown on edges, and garlic is softened, about 30 – 35 minutes. Carefully remove garlic from packet and cool.
  5. When cool enough to handle, squeeze softened garlic pulp out of skins and mash with a fork. Spread about 1/4 tsp mashed garlic on each Crostini Toast. Top each crostini with a tomato quarter and slivered basil, dividing evenly. Drizzle with balsamic vinegar reduction, dividing evenly. Sprinkle with salt and pepper.
Nutritional analysis per crostini:


46 calories, 2.9 g fat, 0.9 g protein, 4.4 g carbohydrate, 0.4 g fibre, 98 mg sodium *Ingredient not included in nutritional analysis.

Tip: We used Nonna Pia’s Balsamic Glaze for this recipe. Balsamic vinegar reduction has the consistency of a thin syrup. It is typically available in grocery stores where vinegars are sold. It is also available in Italian grocery stores and specialty food stores.