Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　With months to go before the summer tomato season, we've found that slow-roasting brings out the flavor of winter plum tomatoes.

　　

Ingredients

Makes 6 servings

　　6 medium plum tomatoes (1 lb), halved lengthwise

　　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)

　　1 to 2 tablespoons finely sliced fresh mint

　　4 Kalamata or other brine-cured black olives, pitted and chopped

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Serve crostini topped with mint and olives.

　　Cooks' 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 350°F oven before serving if components are made ahead.