Crispy crostinis topped with a fresh salad of ripe tomatoes, garlic, and aromatic basil. A simple yet elegant Italian classic that will delight your guests in just minutes.
⏱️25 min
📊Easy
👥4 servings
🍽️Snack
vegetarianquickbudget-friendlylight
Ingredients
1 piècewhite sandwich bread or baguette
500 gripe tomatoes
2 goussesgarlic
15 gfresh basil
4 cuillères à soupeextra virgin olive oil
1 cuillère à soupebalsamic vinegar
1 pincéefine sea salt
1 pincéefreshly ground black pepper
Instructions
1PREPARE THE BREAD: Slice your sandwich bread or baguette diagonally to obtain slices approximately 1 centimeter thick. The diagonal slices are more elegant and offer better surface area for topping. Arrange them on a baking sheet lined with parchment paper.
2TOAST THE BREAD: Preheat your oven to 200°C. Place the bread slices in the oven for 8 to 10 minutes, until they become golden and crispy. You will know they are ready when they crack slightly between your teeth. Remove from the oven and let cool slightly.
3PREPARE THE TOMATOES: Wash your ripe tomatoes in cold water and dry them gently. Remove the stems and cut the tomatoes into small uniform dice approximately 1 centimeter in size. Place the diced tomatoes in a fine strainer for a few minutes to drain excess water and seeds, so your crostinis remain perfectly crispy.
4SEASON THE TOPPING: Peel and finely mince the garlic cloves with a knife blade. Pour the drained tomatoes into a bowl and add the garlic, 3 tablespoons of extra virgin olive oil, balsamic vinegar, salt, and pepper. Mix gently and let rest for 5 minutes to allow the flavors to develop.
5PREPARE THE BASIL: Gently rub the fresh basil between your hands to release its natural aromas, then tear it roughly with your fingers. Do not cut it with a knife, which would risk oxidizing it and turning it black. Set it aside for the final step to preserve its freshness and beautiful green color.
6ASSEMBLE THE CROSTINIS: Remove the toasts from the oven and lightly rub each slice with the peeled garlic cloves to delicately perfume the bread. Use a little olive oil with a brush to lightly coat the bread while still warm. Using a spoon, generously place the tomato mixture on each crostini, distributing evenly. Sprinkle with torn fresh basil and serve immediately to enjoy the contrast between the warm bread and the fresh topping.