Roasted Tomato Crostini with Thyme and Balsamic Vinegar

Ingredients

• 1 head garlic
• 1 tsp extra-virgin olive oil
• 4 roma tomatoes, quartered
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic, crushed
• 1 tbsp chopped fresh thyme
• 1/2 tsp granulated sugar
• 16 crostini toasts
• 2 tbsp slivered fresh basil
• 8 tsp balsamic vinegar reduction, optional*
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper

Directions

1. Preheat oven to 375°F.
2. To roast garlic, cut top 1/4 inch off head of garlic. Place in centre of a square piece of foil. Drizzle with 1 tsp oil. Twist foil around garlic to enclose head completely. Set aside.
3. Combine tomatoes, 2 tbsp oil, garlic cloves, thyme and sugar in a medium bowl. Toss gently to coat. Place tomatoes, skin side down, on a parchment paper-lined baking sheet.
4. Bake tomatoes and garlic packet until tomatoes are softened and just beginning to brown on edges, and garlic is softened, about 30 – 35 minutes. Carefully remove garlic from packet and cool.
5. When cool enough to handle, squeeze softened garlic pulp out of skins and mash with a fork. Spread about 1/4 tsp mashed garlic on each Crostini Toast. Top each crostini with a tomato quarter and slivered basil, dividing evenly. Drizzle with balsamic vinegar reduction, dividing evenly. Sprinkle with salt and pepper.