Tomato Basil Bruschetta Crostini (Printable Version)
# What You'll Need:
→ Bruschetta Topping
01 -
4 medium ripe tomatoes or 2 cups cherry tomatoes, diced
02 -
¼ cup fresh basil, finely chopped
03 -
2 cloves garlic, minced
04 -
2 tablespoons extra virgin olive oil
05 -
1 tablespoon balsamic vinegar
06 -
Salt and pepper to taste
→ Crostini
07 -
1 loaf baguette, sliced into ½-inch thick rounds
08 -
3 tablespoons olive oil, for brushing
09 -
1 clove garlic, halved, for rubbing the bread
→ Optional Garnishes
10 -
Balsamic glaze, for drizzling
11 -
Parmesan cheese, shaved
# Step-by-Step Directions:
01 -
In a medium bowl, combine diced tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine. Let sit for 10–15 minutes to allow flavors to meld.
02 -
Preheat your oven to 200°C. Arrange baguette slices on a baking sheet. Brush each slice with olive oil on one side. Bake for 8–10 minutes, or until golden and crisp. While still warm, rub the toasted side of each slice with the cut side of a garlic clove.
03 -
Spoon the tomato basil mixture onto each toasted crostini. Drizzle with balsamic glaze and garnish with Parmesan shavings, if desired.
04 -
Arrange the bruschetta on a platter and serve immediately for the best texture and flavor.
# Helpful Notes:
01 -
Use day-old baguette for the best crunch and to prevent sogginess.
02 -
Prepare the topping up to 4 hours in advance and refrigerate, but assemble just before serving to keep the crostini crisp.
03 -
For best results, cut tomatoes in half, scoop out the seeds, and dice the flesh into small cubes.