Ingredients
The following ingredients have 4 Servings
- 2 cups fully ripe tomatoes, (seeded and finely chopped)
- 10 basil leaves, (chiffonade*)
- 2 cloves garlic, (minced)
- 1 - 2 tbsp extra-virgin olive oil
- 1-2 tbsp balsamic vinegar ((optional))
- coarse salt and freshly ground pepper to taste
- 8 slices fresh baguette
- olive oil for brushing bread slices
Instruction
- Prepare tomatoes and mix with basil, garlic, olive oil, balsamic vinegar, salt and pepper. Set aside to allow flavours to blend for an hour or more.
- Preheat oven to 350°F.
- Make the crostini. Slice the baguette in ½ inch slices. Brush both sides with a little olive oil and place on a parchment paper lined baking sheet.
- Bake for 10 minutes. Remove the tray from the oven, turn the slices over and bake for another 5 minutes or until just slightly crispy. The crostini should still be soft on the inside.
- Just before serving, top crostini slices with 2 heaping tablespoons of the bruschetta mixture. Garnish with additional basil, a sprinkle of coarse salt and a drizzle of olive oil, if desired. Serve immediately.
- Alternatively, serve the bruschetta mix in a bowl and allow guests to make their own crostini. This option avoids possible soggy bread if the crostini sit too long.