Ingredients
Scale
- 1 large French baguette or Italian loaf, sliced into 1/2-inch rounds
- 6 medium Roma tomatoes, seeded and finely diced
- 2 cloves garlic, minced (plus 1 whole clove for rubbing)
- 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (optional for drizzling)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C). Slice the baguette into even 1/2-inch rounds. Lay the bread slices in a single layer on a large baking sheet and lightly brush both sides with a little bit of olive oil.
- Place the baking sheet in the oven and bake for about 8 to 10 minutes. Halfway through, flip the slices over so they brown evenly. The bread should be golden and crisp to the touch but still slightly pale in the center.
- While the bread is toasting, combine the diced tomatoes, minced garlic, sliced basil, olive oil, salt, and pepper in a medium mixing bowl. Toss gently to combine all the flavors. Let the mixture sit for at least 10 minutes at room temperature to allow the juices to develop.
- Once the bread is out of the oven and slightly cooled, take the whole clove of garlic and gently rub it across the top of each toasted slice. This adds a subtle, authentic garlic aroma without being overpowering.
- Use a slotted spoon to scoop a generous portion of the tomato mixture onto each piece of toasted bread. This prevents too much liquid from making the bread soggy. Arrange them on a serving platter.
- Drizzle the assembled crostini with balsamic glaze if desired. Garnish with a few extra small basil leaves for a professional look and serve immediately.
- Cook Time: 25 minutes
- Diet: Vegetarian