Chimichurri Topped Crostini

Preparation time: 20 minutes

Cook time: 1 hour



  • Bread of choice (recommend pre-sliced Cuban toast, French or Italian baguette or Ciabatta)
  • Tomatoes (preferably plum tomatoes, but any will do)
  • Cream cheese
  • Mesa Fresca Chimichurri



  • Pre-heat the oven to 275ºF
  • As the oven warms up, slice the tomatoes length wise and lay them on a baking sheet, make sure they are not overlapping.
  • Drizzle the tomato slices with Mesa Fresca Chimichurri
  • Now that the oven is hot, put the tomatoes in the oven to slow roast for one hour or until they start to soften and wrinkle a bit. (Length of time may vary based on tomato variety.)
  • Optional: as the tomatoes are nearly ready you can toast your bread if you prefer it a bit crunchy.
  • Top the bread slices with cream cheese, then place the chimichurri slow roasted tomatoes on top, you can drizzle on more Mesa Fresca if you’d like!
  • Enjoy!
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