A toasted baguette is topped with grape tomatoes roasted in garlic and olive oil and finished off with ribbons of fresh basil and a drizzle of balsamic vinegar.
Preheat oven 275℉. Place tomato halves in a medium mixing bowl and toss gently with ⅓ cup olive oil, garlic, and thyme sprigs (Optional: Use 1 tsp dry thyme instead of thyme sprigs). Season with salt and pepper to taste. Arrange tomatoes on a rimmed baking sheet in a single layer and pour juices from bowl over tomatoes. Roast in preheated oven until golden brown and slightly shriveled, about 1 – 2 hours.
Remove tomatoes from oven and cool to room temp. Remove thyme sprigs (if used) and discard.
Arrange baguette slices on a rimmed baking sheet lined with foil. Brush tops with olive oil and sprinkle lightly with salt and pepper. Toast at low heat until golden brown on top.
Remove baguette slices from oven and top with 4 or 5 cherry tomato halves, gently pressing to adhere. Drizzle each crostini with balsamic vinegar and top with basil ribbons. Serve immediately.