Bruschetta Crostini Recipe

Slice and prepare

Preheat oven to 400°F (200°C). Slice the baguette on a diagonal into 12–16 slices about 1/2-inch thick. Arrange slices in a single layer on a baking sheet.

Brush both sides of each slice lightly with 3 tbs extra-virgin olive oil. Sprinkle the slices with 1 tsp salt and 1/2 tsp black pepper evenly.

Bake in the preheated oven for 8–10 minutes, then flip the slices and bake another 4–6 minutes until edges are golden and centers are crisp but not hard. Remove and let cool slightly.

While the bread bakes, core and dice 4 ripe tomatoes into small 1/4-inch pieces. If tomatoes are very juicy, scoop out some seeds/juice to avoid a soggy topping.

Finely chop 12 fresh basil leaves and mince 2 garlic cloves (one clove will be used in the mixture, the other reserved for rubbing crostini).

In a medium bowl combine the diced tomatoes, chopped basil, and minced garlic. Add 2 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Stir gently to combine and taste; adjust salt or vinegar as needed.

When crostini are warm but cool enough to handle, rub the top of each slice lightly with the reserved whole garlic clove to impart a subtle garlic note.

Spoon the tomato mixture generously on top of each crostini, allowing any excess liquid to drain off so bread stays crisp. Arrange on a platter.

If using, drizzle about 1 tbs balsamic reduction lightly over the assembled crostini for a sweet-acid finish. Garnish with a few small basil leaves, if desired, and serve immediately.