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This recipe was uploaded by karenxgoldstein
Preheat oven to 275 F. Spread olive oil onto a foil lined baking sheet. Place tomato slices in a single layer on baking sheet and season with black pepper. Roast for 3 hours until very soft, golden and caramelized around the edges. Allow to cool slightly before removing from the baking sheet. (Can be prepared 1-2 days in advance. Store the tomatoes in an airtight container in the refrigerator. Bring to room temperature before assembling the crostini.)
For the bread:
Put the baguette slices on a baking sheet in a single layer. Bake at 400 F for about 5 minutes until lightly toasted.
For chocolate sauce:
Break chocolate into squares and place in a microwave proof glass bowl. Melt in 30 second intervals until creamy when stirred. Add 2-3 teaspoons of adobo sauce, mix gently, taste, and adjust to your liking.
To assemble the crostini:
Place a slice of baguette on work surface. Spread about 1 t of the chocolate sauce on top. A basil leaf goes next, followed by 1 or 2 tomato slices (depending on how big they are). Sprinkle with a few grains of Maldon salt. Repeat with remaining baguette slices. Serve immediately.