- 6 medium plum tomatoes, halved lengthwise (or any other tomato type. I like cherry)
- 2 tablespoons extra-virgin olive oil plus additional for brushing
- 7 garlic cloves, unpeeled
- 12 1/2-inch-thick slices baguette or Italian bread (about 2 1/2 inches wide)
- 4 Kalamata or other brine-cured black olives, pitted and chopped
Preheat oven to 150°C.
- Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
- While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
- Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
- Serve crostini topped with olives.
- Notes: Tomatoes and garlic paste can be prepared 1 day ahead and chilled, covered. Bring to room temperature before proceeding. Toasts can be baked 1 day ahead and kept in an airtight container at room temperature. Heat assembled crostini in a 150°C oven before serving if components are made ahead.
