Ingredients

The following ingredients have 30 Servings
  • 1 long baguette (sliced ⅓ to ½-inch thick (about 30 slices; see Note))
  • ½ cup olive oil (approximately, for brushing)
  • Coarse salt
  • 2 garlic cloves (halved (optional))
  • 5 cups cored (seeded and diced ripe tomatoes (about 4 large tomatoes; you can use any mixture of tomatoes))
  • ⅓ cup extra virgin olive oil
  • ⅓ cup slivered fresh basil leaves
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons kosher or coarse salt (or to taste)
  • Freshly ground pepper (to taste)

Instruction

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
  • Lightly brush each of the baguette slices with the olive oil and place them side by side on the baking sheet (they can be touching, but not overlapping – you may need two baking sheets, or do this in two batches). Sprinkle the bread with coarse salt.
  • Bake for 4 to 7 minutes until lightly brown. Remember that they will harden as they cool, so take them out before they get too crisp. If desired, lightly rub the flat side of a cut garlic half against the top of the bread.
  • Combine the tomatoes, olive oil, basil, garlic, salt and pepper in a medium-sized bowl. You can let this, and the crostini, sit at room temperature for up to an hour before topping the crostini.
  • Lay the crostini slices on a serving tray and top each with a spoonful of crostini, or simply serve the tomato mixture in a bowl with the crostini on the side. When you scoop the tomatoes onto the bread, use a slotted spoon, or tilt the spoon a bit, to allow some of the liquid to drain off…or use your clean hands. If you are topping the crostini, do it right before serving or the bread will become soggy.