Crostoni with Figs and Confit Cherry Tomatoes

Name: Crostoni with Figs and Confit Cherry Tomatoes
Total time: 1800 s
Yield: 4 servings
Ingredients: 4 slices rustic bread; 2 balls fresh mozzarella (fiordilatte); 4 black figs; 20 yellow and red cherry tomatoes on the vine; 1 tablespoon honey; A few sprigs fresh thyme; Extra-virgin olive oil; Salt and pepper

Ilovecookingathome @ilovecookingathome

Verona

The aroma of caramelized figs and confit cherry tomatoes combines with the freshness of mozzarella in these crostoni, perfect for summer appetizers.

Ilovecookingathome @ilovecookingathome

Verona

The aroma of caramelized figs and confit cherry tomatoes combines with the freshness of mozzarella in these crostoni, perfect for summer appetizers.

Saved

Ingredients

30 min

4 servings

4 slicesrustic bread
2balls fresh mozzarella (fiordilatte)
4black figs
20yellow and red cherry tomatoes on the vine
1 tablespoonhoney
A fewsprigs fresh thyme
Extra-virgin olive oil
Salt and pepper

Saved

Steps

30 min

1

Rinse the cherry tomatoes well and place them on a baking sheet lined with parchment paper. Gently wash the figs, slice each into 3 or 4 pieces, and place them next to the tomatoes. Drizzle with olive oil, season with salt and pepper, and add the thyme sprigs. Drizzle honey only over the tomatoes. Bake everything at 400°F (200°C) for about 15–20 minutes, checking as they cook.
2

On another baking sheet, place the bread slices to toast.
3

Slice the mozzarella and let it drain from its liquid.
4

Assemble the crostoni once the ingredients have cooled slightly. First, place the mozzarella slices on the bread, then add the figs, and finally top with the cherry tomatoes. Enjoy the amazing aroma!