Wednesday, May 18, 2011

Crostini with Roasted Tomato Compote and Mozzarella

My hubby and I had a completely relaxing weekend. Every once in a while you just need to unwind and relax. Last weekend was that weekend for me. Between finishing my book for last night’s book club and catching up on some over due favorite television shows, I did a bit of cleaning around the house and baking.

Our book club selection for this month was The Tiger’s Wife. During our discussion last night, I think we all agreed that the book was good but a tad disjointed. It is great to read all sorts of literary styles and I give kudos to the author since this was her very first novel. I have to admit, I am excited about the next selection – Unbroken I just finished hitting the “place order” button from Amazon – along with a few cookbooks. I couldn’t resist the temptation of the new book from Miette – too bad it is on pre-order, so now I wait.

How many of you are Oprah fans? I bet there a quite a few out there in the food blog-a-shere. I am a huge fan. Next weeks final show will be watched with mixed emotions. One side of me is elated that she has made a decision to end the show with top ratings and step into a new phase of her career. The other side is quite gloomy about the prospect of not coming home to watch an episode of Oprah.

She is such an inspiring woman who has changed the dimensions of day time talk shows. She is motivating, smart, insightful, optimistic, positive, energetic and invigorating. I will certainly miss my daily dose of Oprah. The good news is her new network, OWN is live now. Her legacy continues, just in a new format. Cheers to you Oprah and I dedicate this tasty appetizer to you.

Crostini with Roasted Tomato Compote and Mozzarella

1 lb. Grape tomatoes, cut in half
2 T. Olive oil
4 Large garlic cloves, minced

Preheat oven to 350.

Use a 9 by 13 baking pan with sides. Add the sliced tomatoes, sprinkle the olive oil over tomatoes and add garlic. Gently toss together and season with the salt and pepper.

Bake for about 30 to 35 minutes until soft and fragrant.

Let cool and then put in a food processor and pulse until combined.

To make the Crostini, slice ciabatta bread into thin slices and brush with olive oil. Create as many slices as you desire. Gently grill and turn often to prevent burning. Once medium brown remove and rub a garlic clove on each side.

Spoon about a couple teaspoons of the roasted tomato compote on top of the Crostini and place a slice or two of fresh mozzarella. Season with a bit of salt and pepper on top. Enjoy.


  1. Sounds like a very delicious meal! I would love to try that compote!

  2. They make a great snack! Love roasted tomato compote on crostini.

  3. Hi Lisa, sounds like you are an avid reader. I have The Tiger's Wife on my bookshelf. Might take it on hols. I plan to eat simply delicious meals like your lovely tomato crostini as I turn the pages.

    Let us know if any of the cookbooks you ordered are a 'must have'

  4. This roasted tomato compote sounds so good, I love crostini with a small salad...perfect meal :)

  5. This is right up my alley: crunchy bruschetta, garlicky tomatoes, and fresh mozzarella! I can't wait to try this. I cherish my lazy weekends when I get them, because they seem so few and far in between these days..

  6. I love roasted tomatoes! You get so much more flavor out of the tomatoes (especially if they are not perfectly ripe and fresh tomatoes). Will definitely try this recipe. I still can't believe that the Oprah show is ending, even though I only watch her once and awhile...


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