Crostini Recipe

Slice bread

Preheat oven to 400°F (200°C). Using a serrated knife, slice the baguette on the diagonal into 1/2-inch (about 1.2 cm) thick slices to yield approximately 20–24 slices from one standard loaf.

Oil and season

Place slices on a baking sheet in a single layer. In a small bowl, combine 4 tbs extra-virgin olive oil with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush or lightly drizzle about 1/2 tbs of the oil mixture per slice, turning slices to coat both sides lightly so they crisp evenly.

Toast

Toast in the preheated oven for 8–12 minutes, flipping once at about 6 minutes, until golden and crisp at the edges. For extra crunch, broil for the final 1–2 minutes while watching closely to avoid burning. Remove from oven and transfer to a rack to cool slightly.

While the crostini are still warm, gently rub one cut side of a garlic clove over the top surface of each slice (use more or less garlic to taste). The warmth will draw the garlic oils into the bread and add subtle flavor.

Prepare tomatoes

Core and dice tomatoes into small roughly 1/4-inch pieces. If tomatoes are very juicy, scoop out and discard some of the seeds/juice so the topping isn't too wet. You should have about 2 cups diced tomatoes.

Mix topping

In a medium bowl combine the diced tomatoes, 1/2 cup julienned basil leaves, 2 tbsp finely diced red onion, 1 tbs extra-virgin olive oil, 1/2 tsp balsamic vinegar, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Toss gently and taste; adjust salt or vinegar as needed. Let sit at room temperature for 5–10 minutes to allow flavors to meld.

Assemble

Spoon about 1 to 1 1/2 tablespoons of the tomato mixture onto each crostini slice, allowing some topping to overhang slightly. Gently press a small basil ribbon or leaf on top of each for aroma and presentation.

If desired, sprinkle each assembled crostini with a light dusting of shaved Parmesan or grated Pecorino (about 1/2 teaspoon per piece), and a pinch of chili flakes for heat. Garnish with remaining basil leaves. Serve immediately so crostini remain crisp.