Recipes

Pairs Well With

• Zinfandel

Makes enough for 12 crostini

Ingredients

¾ pound Sungold or other cherry tomatoes

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano, crumbled fine

Sea salt

Baguette slices, toasted

Mascarpone

Small basil leaves

Preparation

Preheat the oven to 375°F. Stem and halve the cherry tomatoes. Put them on a parchment-lined baking sheet large enough to hold them in a single layer. Add olive oil, oregano and salt to taste. Toss gently to coat the tomatoes evenly. Rearrange them on the baking sheet so they’re in a single layer. It’s okay if they touch and it doesn’t matter if they’re cut side up or down.

Bake until the tomatoes are slightly browned and caramelized in spots, about 30 minutes—less if you turn on a convection fan. Set aside until lukewarm.

Slather the toasts with mascarpone, using as much as you like. Spoon tomatoes and some of their juices on top. Garnish with basil leaves and serve immediately.

Makes about 1 dozen crostini, depending on size