Bruschetta Crostini Recipe

Prepare tomatoes and aromatics

Core and halve the roma tomatoes, scoop out seeds if very wet, then finely dice. Place diced tomatoes in a medium bowl.

Add the finely diced red onion and minced garlic to the tomatoes.

Stir in 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp crushed red pepper (if using). Mix thoroughly.

Fold in 1/2 cup chopped fresh basil. Taste and adjust seasoning (add up to 1/4 tsp more salt or pepper if needed). Let the mixture rest at room temperature for 10–15 minutes so flavors meld.

Combine 1 cup balsamic vinegar and 2 tbs honey in a small saucepan over medium heat.

Bring to a gentle simmer, then reduce heat to low and simmer, stirring occasionally, until mixture thickens and coats the back of a spoon — about 12–15 minutes. Watch closely so it doesn’t burn. The reduction will thicken more as it cools.

Remove from heat and let cool to room temperature; transfer to a small pourable container for assembly.

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat.

Arrange 12 baguette slices on a baking sheet. Brush both sides lightly with 2 tbs extra-virgin olive oil and season with 1/4 tsp kosher salt and 1/8 tsp black pepper.

Bake in the oven until golden and crisp, about 6–8 minutes, flipping once halfway through. If using a grill pan, grill 1–2 minutes per side until char marks appear and slices are crisp but still slightly tender.

Remove crostini from heat and allow to cool slightly so they remain crisp but not scorching hot for cheese placement.

If using bocconcini or sliced mozzarella, slice or halve into pieces that will fit on the crostini (about 12 pieces). Place one piece of fresh mozzarella on each crostini.

Spoon 1 heaping tablespoon of the tomato-bruschetta mixture onto each mozzarella-topped crostini, allowing excess juices to drain off so the bread stays crisp.

Drizzle each assembled crostini lightly with the balsamic reduction (about 1/2 tbs per crostini) and finish with a light drizzle of the remaining 1 tbs extra-virgin olive oil.

Garnish each crostini with a fresh basil leaf. Serve immediately so crostini stay crisp.