Tomato Bruschetta Crostini Recipe

Preheat and slice

Preheat the oven to 400°F (200°C). Slice the baguette on a slight diagonal into 1/2-inch (1.2 cm) slices to yield crisp, roomy crostini.

Brush and season

Arrange slices in a single layer on a baking sheet. Brush both sides lightly with 3 tbs olive oil and sprinkle with 1/2 tsp sea salt.

Toast

Bake for 8–10 minutes, flipping once halfway, until golden and crisp. If you prefer extra crunch, broil 30–60 seconds more—watch closely to avoid burning.

Rub with garlic

Remove crostini from oven and while still warm, rub the cut side of the halved garlic clove over the top of each slice to impart a gentle garlic aroma.

Prepare tomatoes

Core and finely dice the tomatoes. To reduce excess moisture, gently scoop out seeds and juice into a bowl and discard or reserve for another use. Place diced tomato flesh into a medium mixing bowl.

Combine aromatics

Add the finely minced shallot and the thinly sliced basil leaves to the bowl with tomatoes.

Dress the mixture

Add 2 tbs extra-virgin olive oil, 1 tsp balsamic vinegar, 1 tsp lemon juice, 3/4 tsp salt, and 1/2 tsp freshly ground black pepper. Toss gently to combine and taste; adjust seasoning if necessary. Let the mixture sit for 10 minutes at room temperature to allow flavors to meld and for some liquid to release.

Drain if needed

If the tomato mixture becomes watery, spoon it into a fine-mesh strainer over a bowl for 5–10 minutes to remove excess liquid so crostini won't become soggy.

Top crostini

Spoon a heaping teaspoon to tablespoon of the tomato topping onto each crostini, pressing lightly so the topping adheres but doesn't crush the bread.

Add cheese (optional)

If using mozzarella or burrata, tear small pieces and place a bit on top of each crostini or nestle a small amount beside the tomato. This step is optional but adds creaminess.

Finish and serve

Drizzle each crostini with the remaining 1 tsp olive oil and, if using, a light swirl of balsamic glaze. Arrange on a platter and serve immediately so crostini remain crisp.