Cook the Issue 2010: Thyme-Roasted Tomato Crostini - FineCooking.com

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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Thyme-Roasted Tomato Crostini

By liamsaunt, member

September 6th, 2010

I think this was my favorite crostini recipe from the mozzarella article.  The tomatoes cooked down to a jammy consistency and the olives added a nice salty tang.  I'll be making this one again.


posted in: Gallery
Comments (2)

ICDOCEAN1 writes: That looks very good! I might have to try that as my husband never tires of crostinis and bruschetta.

My entire menu for today was changed when we had to add a few guests at the last minute so instead of a tailgating menu that I had planned, we are having bbq chicken, baked beans, potato salad, and cornbread.

Still trying to decide on an appetizer...I would make the crostini, but we will have enough carbs with what is already on the table.

Posted: 11:57 am on September 6th

Pielove writes: Wow, that looks great-- I'll put it on my list, I had forgotten the crostini possibilities! Posted: 11:41 am on September 6th

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