Bruschetta Crostini
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 large French baguette or Italian loaf, sliced into 1/2-inch rounds
- 6 medium Roma tomatoes, diced and seeded
- 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
- 2 cloves garlic, peeled and left whole (for rubbing)
- 1 clove garlic, minced (for the topping)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic glaze (optional for drizzling)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Arrange the baguette slices in a single layer on a large baking sheet. Brush both sides of each slice lightly with a small amount of olive oil. Bake for 8 to 10 minutes, turning halfway through, until the bread is golden brown and crisp.
- Remove the toasted bread from the oven. While the slices are still warm, take the whole peeled garlic cloves and rub them gently over the top surface of each piece of bread. The heat will melt the garlic slightly, infusing the crostini with a subtle, savory aroma.
- In a medium mixing bowl, combine the diced Roma tomatoes, minced garlic, sliced basil, and the remaining extra virgin olive oil. Stir gently to ensure everything is evenly coated. Season with salt and pepper according to your taste preferences.
- Allow the tomato mixture to sit at room temperature for about 10 minutes. This resting period is crucial as it allows the salt to draw out the juices from the tomatoes and lets the garlic and basil flavors meld together beautifully.
- Just before serving, use a spoon to top each garlic-rubbed crostini with a generous portion of the tomato mixture. If you enjoy a bit of sweetness, drizzle a little balsamic glaze over the top for a professional finishing touch.
Find it online: https://www.flavfresh.com/snacks/bruschetta-crostini/