2 pints of grape tomatoes, halved lengthwise 1-1/2 Tablespoons extra virgin olive oil 3 Tablespoons honey, divided 4 Tablespoons basil, thinly sliced, divided 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 Tablespoon balsamic vinegar 12 gf baguette slices, cut 1/2 inch thick 1 cup mascarpone cheese
Preheat the oven to 300°F. Line a large jelly roll pan with parchment paper. In a large bowl, toss the tomatoes with the olive oil, 2 tablespoons honey, 2 teaspoon sliced basil, salt and freshly ground black pepper. Transfer the tomatoes onto the prepared jelly roll, cut side up, and bake for about 1 hour and 15 minutes or until they begin to shrivel and brown. Remove from the oven and let cool.
Preheat the broiler. Spread the gf baguette slices out on a baking sheet in a singal layer. Broil for about 30 seconds per side or until lightly browned.
Spread the mascarpone cheese over each baguette slice and top with the tomatoes.
In a small bowl, whisk together the remaining tablespoon of honey and balsamic vinegar. Drizzle this mixture over the baguette slices and garnish with remaining sliced basil.