- Cooking and Prep: 1 h
- Serves: 6
Prepare the Baguettes
Preheat oven to 350 degrees Fahrenheit.
Cut a baguette into one-inch slices. Lay out on a baking sheet. Drizzle lightly with olive oil and toast in oven for eight to 10 minutes or until crispy.
For the Roasted Tomatoes
In an oven-to-table dish, combine cherry tomatoes, peeled cloves of garlic, and rosemary. Fill dish about halfway with oil. Roast together at 400 degrees Fahrenheit for 15–20 minutes or until tomatoes begin to burst.
Can be made up to a week in advance.
For the Marinated Onions
Combine all ingredients and stir, making sure onions are completely covered. If needed, add more oil.
For the Garlic Aioli
Slice off the very top of a head of garlic, drizzle with olive oil, and wrap completely in foil. Roast at 400 degrees Fahrenheit for 30 minutes.
Squeeze out the garlic into the mayonnaise and stir.
For the Olive Tapenade
Pulse all ingredients in a food processor to create a chunky paste
Mix and match the toppings and cold cuts atop your crostini, as desired.