Tomato Crostini

By Dixie8686

Recipes & Menus | recipes

Tomato Crostini
If you’ve got peak-season tomatoes, some basil, and a loaf of good bread, you can make this in your sleep. Feel free to adjust the amount of garlic, salt, oil, and vinegar to your liking.

6–8 servings

Recipe by The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.">The River Café Classic Italian Cookbook by Rose Gray and Ruth Rogers (Michael Joseph 2009). Copyright © Rose Gray and Ruth Rogers 2009.

Photograph by David Loftus

August 2012

Ingredients

• 2 pounds ripe tomatoes, cored, halved, seeded, chopped into 1-inch-thick slices
• 3 garlic cloves, 2 minced, 1 halved
• Sea salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive plus more for drizzling
• 1 tablespoon red wine vinegar
• 1 loaf ciabatta or baguette, cut on a diagonal into 1/3" pieces
• 1/4 cup packed fresh basil leaves, coarsely chopped

Preparation

Step 1

Preparation

Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add 3 Tbsp. oil and vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavors to develop.

Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in bowl and toss well. Season to taste with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Summer Party Appetizers Slideshow.