Roasted Tomato Crostini with Basil Cream Cheese

This is what you call "let's see what we have in the fridge".  A baguette that was meant for another meal, left over tomatoes, feta, and some cream cheese. My 3 year old kept asking for more. He's not really a picky eater so that may not mean much. :) But in all seriousness, it's so easy and good as a simple appetizer or light dinner. It's easy to make the cheese ahead of time so, really, all you have to do is pull the tomatoes out of the oven and top the crostini. Easy. I'd say be liberal with the cheese to help act as a barrier to the tomatoes so it doesn't get the bread soggy... and because it's good. If you aren't serving a crowd, just halve the recipe and just use one baguette, or don't, I guess. 

Roasted Tomato Crostini with Basil Cream Cheese

Makes about 40 crostini (from 2 baguettes)

Ingredients

2 baguettes

3 12 oz containers cherry tomatoes

2 tablespoons olive oil

8 oz cream cheese

4 tablespoons crumbled feta cheese

4 tablespoons chopped basil

Salt and pepper

Directions

Preheat oven to 325 degrees. 

In a 9x13 glass baking dish, coat tomatoes with the olive oil. 

Sprinkle with salt and pepper. Stir and shake the pan to level the tomatoes out.

Roast for about an hour and a half, checking and stirring every half hour.

While the tomatoes are roasting, in a medium bowl combine cream cheese, feta, and basil with a hand mixer until it is smooth, creamy, and thoroughly combined. 

Add salt and pepper to taste. 

Slice bread into 1/2 inch thickness on an angle. 

Generously spread cheese onto slices and spoon about 3 tomatoes on each slice.