Roast Tomato Crostini with Creamy Za'atar Spread | PBS Food

Roast Tomato Crostini with Creamy Za’atar Spread

Roast Tomato Crostini recipe

This roasted tomato crostini recipe with creamy Za'atar spread is a flavorful canape or appetizer for an intimate gathering.


Yield: about 40 crostini


  • 400 grams assorted cherry tomatoes
  • 1/4 cup olive oil
  • 1/2 teaspoon maldon salt (or other coarse sea salt)
  • black pepper
  • 1 narrow baguette
  • extra virgin olive oil
  • 1 pack firm tofu (340 grams/12 ounces)
  • 1/4 cup tahini
  • 1 tablespoon za'atar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon zest
  • 1 small clove garlic (1.5 grams/0.05 ounces)
  • fresh thyme leaves (for garnish)


  1. Remove the stems from the tomatoes (if they have them) and toss them with 1/4 cup olive oil, 1/2 teaspoon of coarse salt and black pepper. Dump these onto a baking sheet including all the oil and roast in a 350 degree F (180 C) oven for 35-40 minutes.
  2. While the tomatoes are roasting, slice the baguette, into 1/4-inch (7mm) thick slices, you should get about 40 slices from a baguette. Line them up in a single layer on a baking sheet, brush with olive oil and bake until golden brown (about 6-8 minutes).
  3. Put the tofu in a cheese cloth and wring out as much water as you can. You can also crumble the tofu into a fine mesh strainer and add a weight on top, letting it drain for about an hour. After squeezing, you should be left with about 250 grams of tofu.
  4. Put the squeezed tofu, tahini, za’atar, lemon juice, 1/4 teaspoon salt, lemon zest, and garlic in the work bowl of a small food processor and process until smooth and creamy.
  5. To assemble, smear some spread on the crostini and top with the tomatoes. Sprinkle on some thyme leaves to garnish.
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