Tomato Bruschetta Crostini Recipe

Preheat and slice

Preheat the oven to 400°F (200°C). Cut the baguette on a slight diagonal into 16 slices about 1/3 inch thick so each piece has more surface area.

Brush and season

Arrange the slices in a single layer on a baking sheet. In a small bowl combine 3 tbs extra-virgin olive oil, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush the tops of each slice lightly with the oil mixture.

Toast

Bake the slices for 8–10 minutes, until edges are golden and centers are set. For extra crispness, flip slices halfway through and bake another 2 minutes. Remove from oven and let cool slightly.

Rub with garlic

When the crostini are warm but not piping hot, cut one garlic clove in half and rub the cut side over the top of each toast slice to impart a subtle garlic flavor. Discard the used garlic half or reserve for the topping per taste.

Prepare tomatoes

If using Roma tomatoes, core and dice them into roughly 1/4-inch pieces. If using cherry tomatoes, quarter them. Place the diced tomatoes in a medium mixing bowl.

Mince garlic

Peel and very finely mince the remaining garlic clove (if you used one half to rub toasts, use the other half; otherwise use 2 cloves total as listed).

Toss topping

Add the minced garlic, 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 3/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper to the bowl with tomatoes. Stir to combine gently so tomatoes release some juices but remain chunky.

Add basil

Fold in the thinly sliced basil (about 1/2 cup). Taste and adjust seasoning—add more salt or a pinch of sugar if tomatoes are very acidic. Let the mixture rest for 10–15 minutes at room temperature to meld flavors (or refrigerate up to 1 hour).

Spoon: Using a slotted spoon if topping is very juicy, spoon generous portions of the tomato mixture onto each garlic-rubbed crostini just before serving so the bread stays crisp. Aim for about 1–2 tablespoons topping per crostini.

Optional garnish: If desired, sprinkle about 1/4 cup freshly grated Parmesan or Pecorino over the crostini or drizzle a small amount (about 1 tsp total) of balsamic glaze over the assembled pieces for a touch of sweetness and presentation.

Serve: Arrange on a platter and serve immediately while crostini are still crisp. Leftover topping can be refrigerated for up to 2 days; toast additional slices before serving.