Slow-roasted cherry tomatoes

Beautiful sweet roasted tomatoes! You can use them on crostini's with ricotta or in a salade with burrata and basil


500 gram sweet small cherry tomatoes

1 tbsp olijfolie

1 tsp kosher salt

1/2 teaspoon fresh pepper


Preheat the oven to 150 C

Put a baking sheet on an oven rack and place the tomatoes on top.

Brush the tomatoes with the olive oil and season with salt and pepper.

Place the tomatoes in the oven until their skines are shriveled, but the tomatoes are still plump, about  75 min.



Crostini are one of the easiest canapés or small bites to make and are the perfect carrier for any topping.

This is how you make them:
If you have time to plan ahead, buy a French baguette the day before you need it. Day old bread is easier to slice thinly. So, once you've sliced it thinly, lay the slices on an oven tray and brush generously on both sides with olive oil. We generally use an extra virgin, but don't use an expensive one.

Preheat the oven to 180° C. Once the oven has reached temperature, bake the crostini for about 10-12 minutes or until golden brown. Depending on your oven, you may have to turn the crostini over during the baking so that they're an even colour. Once baked, remove from the oven and allow them to cool. When cool, store them in an airtight container; they'll keep for weeks. Be sure to make a large batch each time as they are a great stand-by to have when time is short or you have unexpected guests.

Now the world is your oyster when it comes to toppings. Use whatever you like and let your creative juices flow. Assemble them at the last minute so that you don't run the risk of them going soggy.  Think wild mushrooms cooked down with a little garlic and cream, topped with Taleggio cheese and flashed under the grill; Parmaham, rocket, homemade chutney and a curl of foie gras or fresh pea and mint puree topped with pecorino and pea cress. Now all you need is a glass if bubbly and the party can get started!


We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours