Preheat oven to 425°F (220°C). Arrange baguette slices in a single layer on a baking sheet. Brush both sides lightly with 3 tbs extra-virgin olive oil (reserve 1 tbs for mushrooms/pepper mix). Toast in the oven 6–9 minutes, flipping once, until edges are golden and crisp but not burnt.

Prepare and toast the bread

Remove toasts from oven and while still warm, rub the cut side of the halved garlic cloves over one face of each slice to impart garlic flavor. Lightly sprinkle with kosher salt and freshly ground black pepper to taste. Keep toasts warm or reheat briefly before assembling.

Garlic rub and season

In a bowl combine the diced tomatoes, minced red onion, 1 clove minced garlic, chopped basil, 2 tbs extra-virgin olive oil and 1 tbs red wine vinegar. Season with kosher salt and black pepper to taste. Stir and let sit at room temperature 10–15 minutes to allow flavors to marry and some juice to release.

Combine and macerate

If the mixture is very watery, spoon it into a fine sieve and drain a little to prevent soggy toasts. When ready to serve, spoon the tomato mixture onto the prepared toasts. Drizzle lightly with optional balsamic glaze (about 0.5 tbs per crostini if using).

Drain and finish

Heat a skillet over medium-high heat and add 1 tbs extra-virgin olive oil and 1 tbs butter. Add the minced shallot and sauté 1–2 minutes until translucent. Add the sliced mushrooms in a single layer (do not overcrowd) and cook, stirring occasionally, until they release moisture and brown, about 6–8 minutes.

Sauté mushrooms

Lower heat to medium; add 2 cloves minced garlic and 1 tbs chopped fresh thyme; sauté 30–60 seconds until fragrant. Stir in 1 tbs lemon juice, season with kosher salt and black pepper to taste. Remove from heat. Spoon warm mushroom mixture onto toasts just before serving.

Add aromatics and finish

In a small bowl, crumble 4 oz goat cheese and stir with 2 tbs chopped parsley, 1 tbs extra-virgin olive oil and 1 tsp lemon zest until creamy and spreadable. Add black pepper to taste. If too stiff, add a splash more olive oil or a teaspoon of water to loosen.

Prepare goat cheese spread

Spread about 1 tbs of the goat cheese mixture over each toast, then top with strips of roasted red pepper. Optionally drizzle a little olive oil over the peppers and finish with a grind of black pepper.

Assemble

In a food processor combine 1 cup pitted Kalamata olives, 0.5 cup pitted green olives, 2 tbs drained capers, 1 clove minced garlic, 1 tbs chopped parsley, 1 tbs lemon juice and 2 tbs extra-virgin olive oil. Pulse to a coarse paste (do not purée to a smooth paste unless desired). Taste and season with freshly ground black pepper; add a pinch of salt only if needed (capers/olives are salty).

Make the tapenade

Spoon about 1 to 1.5 tbs tapenade onto each toast. Tapenade can be made ahead and chilled; bring to room temperature before serving for best flavor.

Serve

Arrange the toasted slices on a serving board. Choose up to four toppings (example board: Tomato Basil, Mushroom Garlic, Roasted Pepper & Goat Cheese, Olive Tapenade) and place each topping in a small bowl or spoon each directly onto toasts. Garnish the Tomato Basil with a small basil leaf, the mushroom with extra thyme, and the pepper goat cheese with parsley if desired. Serve immediately so toasts remain crisp.

Storage and make-ahead: Tomato mixture and tapenade can be made up to 24 hours ahead. Mushrooms are best made same day. Toasts should be stored separately and finished just before serving to keep them crisp.

French baguette, cut into 12–16 slices

Extra-virgin olive oil

Garlic cloves, halved

Kosher salt

Freshly ground black pepper

Roma or plum tomatoes, seeded and finely diced

Red onion, very finely minced

Garlic, minced

Fresh basil, chiffonade or chopped

Red wine vinegar

Black pepper

Balsamic glaze (optional, for finishing)

Cremini (or white) mushrooms, cleaned and sliced

Unsalted butter

Shallot, minced (or 2 tbs onion)

Fresh thyme leaves, chopped (or 1 tsp dried)

Lemon juice

Roasted red bell peppers, drained and sliced (jarred or homemade)

Goat cheese (chevre)

Flat-leaf parsley, finely chopped

Lemon zest

Kalamata olives, pitted

Green (pitted) olives

Capers (drained)

Flat-leaf parsley, chopped

BRUSCHETTA

Make BRUSCHETTA Recipe in just 40m. CHOOSE 4 TO BUILD YOUR BOARD 170-330 cal

Bruschetta Recipe

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