Slow-Roasted Tomato Crostini

• 6 medium plum tomatoes (1 lb), halved lengthwise
• 2 tablespoons extra-virgin olive oil plus additional for brushing
• 7 garlic cloves, unpeeled
• 12 1/2-inch-thick slices baguette or Italian bread (about 2 1/2 inches wide)
• 1 to 2 tablespoons finely sliced fresh mint
• 4 Kalamata or other brine-cured black olives, pitted and chopped

1. Preheat oven to 350F.
2. Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer.
3. Drizzle with 2 tablespoons oil and season with salt and pepper.
4. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour.
5. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
6. While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil.
7. Bake in middle of oven until golden, 15 to 18 minutes.
8. Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish.
9. Spread paste on toasts, then top each toast with a tomato half, cut side up.
10. Serve crostini topped with mint and olives.

tomatoes, extravirgin olive oil, garlic, italian bread, mint, black olives

Taken from www.epicurious.com/recipes/food/views/slow-roasted-tomato-crostini-104624 (may not work)