On Sunday

The Journal


The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.


Roasted Tomato Crostini

  • 10 ounces cherry tomatoes
  • 2 garlic cloves, thickly sliced
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt
  • Pepper
  • Pre-Made Pesto
  • 1 French baguette, sliced 1/4 inch
  • Flaky sea salt, for serving

Chefs and nutritionists alike are frequently quoted that when it comes to meals, “the more color the better”. And while we don’t disagree, we’d venture to argue that texture, an oftentimes forgotten yet crucial component to cuisine, is just as important. This quick and easy canapé excites the tastebuds, packing a punch of texture, flavor, and color. Eat that.

Preheat the oven to 325°. In a bowl, toss the tomatoes with the garlic and 1 tablespoon of the olive oil; season with kosher salt and pepper. Transfer the tomatoes to a parchment-lined baking sheet.

Roast the tomatoes for about 35-40 minutes, until bursting and lightly caramelized.

Spread slices of the French baguette on a baking sheet and brush with olive oil. Bake for 15 minutes, until bread is slightly browned and crisp.

Top bread with the tomatoes and pesto. Drizzle with olive oil, sprinkle with sea salt and pepper and top the toasts. Serve immediately.

TableOn Sunday