Crostini with Slow-Roasted Tomatoes & Roasted Asparagus


Nibbles for last night's dinner party - and yum, they were really good!

1 French bread stick, sliced into 5mm thick rounds
1/4 cup olive oil
2 cloves garlic, crushed

8 small vine tomatoes, halved
2 tbsp olive oil
sea salt & ground black pepper
1 tsp sugar
1 tsp balsamic vinegar

8 asparagus spears, halved
2 tbsp olive oil
sea salt & ground black pepper
1 tsp grated lemon zest
2 tbsp black olive tapenade

100g soft goat cheese
100g ricotta
50g cream cheese
sea salt & ground black pepper
1 tsp grated lemon zest

Preheat the oven to 160˚C and line two trays with baking paper. Crush garlic into olive oil and leave to infuse for 10 minutes. Lay bread slices onto trays and brush with oil. Bake for 20 minutes, leave to cool then store in an airtight container.

Lay tomatoes cut side up on a baking tray. Mix olive oil, salt & pepper, sugar and balsamic vinegar together and drizzle over tomatoes. Bake at 160˚C for 40 minutes. Leave to cool on tray then transfer carefully to a container, pouring over any remaining juices.

Increase oven temperature to 180˚C. Mix next lot of oil, salt, pepper and lemon zest together in a flat dish. Toss through asparagus, then lay on a tray. Roast for 10 minutes and store in a container with any remaining juices poured over.

In a clean bowl mix goat cheese, ricotta and cream cheese until smooth. Add salt, pepper and lemon zest and pop in the fridge to firm up for half an hour.

To construct, lay out crostini, spoon on some goat cheese and ricotta mixture, then top with either tomatoes or asparagus with a half a teaspoon of tapenade. Finish with a sprinkling of sea salt and a grinding of black pepper to serve.

Serves 8 with drinks.


  1. I made these for my birthday party last week and they were a hit! I even made fresh baguettes for the crostini :) Thank you!

    1. Go you Lena - making your own baguettes!!! Awesome :)