ROASTED TOMATO AND FETA CROSTINIS
Toasting to Friday Tapas!?? Sharing the recipe for these ROASTED TOMATO AND FETA CROSTINIS ??? featuring the easiest roasted tomato balsamic spread, which is the perfect balance of sweet & savory! grab the delicious deets below and give it a try this weekend!⠀
.⠀
3 cups of organic cherry tomatoes ?⠀
3 tablespoons of olive oil (divided by tbsp)⠀
3 cloves of garlic, finely minced⠀
2 tablespoons of raw honey ?⠀
2 tablespoons of balsamic vinegar⠀
sea salt & pepper to taste ~1/4 tsp each ?⠀
.⠀
Instructions ?????⠀
⠀
Preheat your oven to 400F and line a baking sheet with parchment paper. Place the tomatoes in a bowl and drizzle 2 tablespoons of extra virgin olive oil, sea salt and pepper, toss well to coat. Move the tomatoes to the baking sheet & place them in a single layer for even-roasting, do not stack. Bake for ~20-24 mins or until brown and juices start flowing. Bring a sauce pan to medium/high heat and add the remaining 1 tbsp of olive oil + the minced garlic. Stir often (garlic burns easily) and after 1-2 mins add the tomatoes & use a potato masher or wooden spoon to crush them. Add the honey and balsamic. Stir & taste- test. Lower the heat & allow them to simmer for another A~12-15 mins. The sauce will thicken nicely; kinda like a compote or jam. Once cooled- I served the sauce with crostinis topped with goat feta & basil.⠀
Also delish over fresh pasta, white or brown rice, inside fajitas, burrito bowls, and on top of steak, salmon or chicken.
