Fresh Balsamic Tomato Bruschetta on Crostini
User Reviews
5
Fresh Balsamic Tomato Bruschetta on Crostini
Description
This bruschetta recipe starts by slicing a baguette and lightly brushing both sides of each slice with olive oil and seasoning with salt and pepper. Baking at 375°F ensures the crostini become crisp and golden without losing their shape. Separately, diced cherry or roma tomatoes are combined with finely minced garlic, chopped shallots, and chiffonade basil, and tossed with olive oil and salt to release and marry their flavors.
Balsamic vinegar is incorporated either into the tomato mixture or drizzled on each crostini before serving, adding subtle sweetness and acidity. The result is a refreshing topping with a balance of sweet, tart, and herbal notes atop crunchy bread. This preparation works well as a light starter or party appetizer.
For best texture, excess tomato juice can be drained before mixing to avoid soggy crostini. Garnishing with additional fresh basil leaves adds a touch of color and aroma.
Ingredients
- 1 baguette sliced on the bias (~16 slices)
- Drizzle olive oil for crostini
- 2 cups cherry tomatoes diced, 1/4 inch, or roma tomatoes
- ½ cup basil chiffonade, or roughly chopped, + additional for garnish
- 3 garlic minced, cloves
- 1 Tablespoon shallot finely chopped
- 1 Tablespoon olive oil plus more for drizzling on crostini
- 2 Tablespoon balsamic vinegar high-quality
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°F. Slice the baguette into 1/4 to 1/2 inch slices, either on the bias (diagonal for more surface area) or perpendicular to the loaf of bread (straight across). Spread baguette slices on a baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok) and sprinkle with salt and pepper. Flip slices over and repeat.
- Bake the slices for 5-7 minutes on each side until golden brown and crispy. Keep an eye on them so they don't burn, the thinner they are, the less time they will need.
- If needed, place the diced tomatoes in a strainer and toss with a pinch of salt to allow the excess water to release. See notes above.
- In a bowl, add the tomatoes, basil, garlic, shallot, and olive oil. Add salt and pepper to taste. You can also mix the balsamic vinegar in now, or drizzle it on each piece of bruschetta when serving.
- Top each crostini slice with the tomato bruschetta mixture. I use about 2 tablespoons per toast, just enough so it's covered and piled high, but not enough that it all falls over. Serve immediately with additional basil garnish or flaky salt as desired.
Notes
- Brush baguette slices with olive oil before grilling or baking to enhance crispness and flavor.
- Drain diced tomatoes lightly to prevent the topping from making crostini soggy.
- Store leftover tomato mixture in an airtight container in the refrigerator to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 98mg | 4% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
