These bites of roasted balsamic tomato crostini will make your appetizer table feel fancy without the laborious work of putting it together. Sign me up!
Fact: I dislike certain types of tomatoes. Hear me out, though. I love heirloom tomatoes and tomatoes that are chopped or diced, but you know how some people can just eat cherry/grape tomatoes by popping them in their mouth like candy? I like gag at the thought. I don’t know what it is but I just cannot do that. Maybe it’s combined with the fact that when we were young, my dad would give my brother and I bowls of grape tomatoes as dessert.
Growing up, we weren’t huge on dessert because my parents didn’t grow up that way. In an Asian family, dessert was fruit. Which is perfectly healthy (and smart – natural sugars) and I kind of wish this was the standard, but anyway. Every evening, my dad would give my brother and I a bowl of fruit. Some nights it’d be melons, other nights it’d be pineapple, apples, grapes, strawberries, peaches, what have you. Standard fruit; whatever was in season.
Then some random nights, he’d give us a bowl of grape tomatoes. I hated those nights. Thinking about this right now is getting my gag reflexes going, haha
I think I just hate the idea of biting down on that grape tomato and having all the tomato juices burst in your mouth. Nothing is worse than those sometimes tart tomato juices burst in your mouth.
These roasted balsamic tomato crostini bites are addicting. The creamy gorgonzola on top is the perfect cheese to round out all the flavors of this bite. You will seriously love it.
And yes, even though these are made with grape tomatoes, I did dice them up, marinaded them, and roasted them. So, therefore, nothing gross about juices popping your mouth, haha
Roasted Balsamic Tomato Crostini
- 12 ounces (340 g) of grape tomatoes, diced into quarters
- 1 tablespoon balsamic vinegar
- Toasted crostini/thin slices of bread, toasted
- Gorgonzola cheese crumbles
- Basil, for topping, if desired
- Preheat oven to 400 °F (204 °C)
- In a medium bowl, mix together diced tomatoes and balsamic vinegar. Let marinate for 15 minutes.
- Place tomatoes onto a sheet pan that is lightly greased with olive oil. Roast in the oven for 15-20 minutes, or until the tomatoes has cooked down.
- Remove from oven and let cool for 10-15 minutes before handling.
- To assemble: place a little bit of the tomato mixture on top of the toasted crostini then top with gorgonzola cheese crumbles and thinly sliced basil.
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