This is the first thing I think of when I bring home a bunch of gorgeously ripe late summer tomatoes. Use only perfectly ripe tomatoes.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 10 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
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.
Calories: 183kcal | Carbohydrates: 5g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 373mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg