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Roasted Tomato and Sausage Crostini

Sarah Mason
At your next summer bbq or potluck, serve these easy and delicious roasted tomato and sausage crostini.
Course Appetizer


  • 3-4 large tomatoes sliced
  • 1/2 tablespoon olive oil
  • Salt and pepper to taste
  • French baguette thickly sliced
  • Sliced provolone cheese
  • Les Trois Petits Cochons Dijon Mustard
  • Les Trois Petits Cochons Chorizo thinly sliced
  • Fresh basil


  • Preheat oven to 350F. Line a baking sheet with foil and arrange the tomato slices evenly around the sheet. Brush with olive oil and sprinkle with salt and pepper. Roast for 10 minutes, or until tomatoes are soft and visibly shriveled.
  • Top each baguette slice with 2 slices of provolone cheese (overlapping the cheese to cover the full area of the bread). Set it the oven to roast for 1-2 minutes or until the cheese has melted.
  • ?Spread each crostini with the Les Trois Petits Cochons Dijon mustard. Top with slices of the Les Trois Petits Cochons chorizo. Add on top of that the roasted tomatoes and fresh basil leaves. Serve immediately.