Appetizer: Italy – Crostini al Pomodoro e Basilico (Tomato and Basil Crostini)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 40 min

Ingredients

- 1 baguette, about 12 oz (340 g), sliced into 24 slices about 1/2 inch (1.3 cm) thick
- 3 tbsp (45 ml) extra-virgin olive oil, divided
- 4 medium plum (Roma) tomatoes, approx 1 lb (450 g), cored, seeded, and diced
- 3 garlic cloves, approx 9 g total (1 clove halved for rubbing bread, 2 cloves minced)
- 12 large fresh basil leaves, approx 0.3 oz (8 g), thinly sliced or torn
- 1 tsp (5 ml) red wine vinegar
- 1/2 tsp (3 g) fine sea salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) crushed red pepper flakes (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Arrange baguette slices on a baking sheet and brush lightly with 1 tbsp (15 ml) of the olive oil. Toast in the oven until golden and crisp, about 6–8 minutes, flipping once for even color. Remove and keep warm.
2. Meanwhile, place the diced tomatoes in a medium bowl. Add the minced garlic, sliced basil, remaining 2 tbsp (30 ml) olive oil, red wine vinegar, sea salt, black pepper, and crushed red pepper flakes if using. Stir gently to combine and let rest 10–15 minutes so the flavors meld and excess juices settle.
3. Taste the tomato mixture and adjust seasoning with additional salt or a little more vinegar or oil if needed. If the mixture is very watery, spoon off a little of the liquid to avoid soggy crostini.
4. Rub the cut side of the reserved halved garlic clove over the warm toasted bread slices to lightly flavor them. If preferred, brush each toast with a touch more olive oil before rubbing.
5. To serve, spoon a generous portion of the tomato and basil mixture onto each toast just before plating so the bread remains crisp. Arrange on a platter and serve immediately.