Tomato Basil Crostini
August 19, 2009 • Appetizers,
I’ve been watching my tomato plants grow wildly out of control now for about the past two weeks. What seemed a somewhat funny and entertaining diversion at first has now morphed into a nearly full time job. I wade through the jungle of greenery about every other day and come up with this many or more tomatoes. I also end up covered in scratches and dirt by the time I’ve finished because I planted my plants way too close and didn’t adequately stake them up. Lesson learned! And while it may sound like I’m complaining – I’m really not. I’ve loved snacking on little sweet cherry tomatoes from breakfast until bedtime, swooned over the delicate flavors of the various tomatoes I’ve grown, and even gotten a head start on freezing batches of tomatoes for next winter. But one of the easiest dishes to make with really good fresh tomatoes – and one that tastes most like summer to me – is a simple tomato basil crostini appetizer. You can gussy this up by adding capers and chunks of fresh mozzarella cheese, or keep it simple as I did last weekend with friends. By the way, crostini means little toasts and refers to the toasted bread itself. Combined with a topping like this is often referred to as bruschetta (“ch” is pronounced like “k” in Italian, so brew-sketta is how you say it). Buon Appetito!
- 2 cups diced tomatoes
- 1 garlic clove minced very fine
- 2 tablespoons basil, chiffonade
- 2 tablespoons extra virgin olive oil (more or less to taste)
- 1 tablespoon balsamic vinegar (more or less to taste)
- salt and pepper to taste
- 1 baguette, sliced
- extra virgin olive oil, for brushing
- sea salt
- Combine tomatoes with garlic, basil, olive oil, and vinegar; add salt and pepper to taste. Cover and let sit at room temperature for 30-60 minutes for flavors to meld. Brush baguette slices with olive oil, then sprinkle with sea salt. Bake at 400 degrees until lightly golden brown and crispy. Let cool and serve with tomato topping.