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Tomato Crostini


"We used five ingredients to keep this super simple, but you can always top the crostini with ricotta or mozzarella cheese for added flavor." - David

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Rate this recipe 4.6/5 (11 Votes)


  • 6 vine-ripe tomatoes
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 cup extra virgin olive oil
  • 3 Tbsp tomato paste
  • 1 ciabatta bread loaf
  • 2 Tbsp chopped fresh parsley, for garnish (optional)


Servings 12
Adapted from


Step 1

Halve the tomatoes horizontally. Gently squeeze them to remove most of the seeds and discard the seeds. Place a metal grater over a large mixing bowl and gently rub the face of the tomatoes into the grater until all of the flesh is grated. Discard the skins.

Grate the garlic clove into the bowl. Add the salt, pepper, olive oil, and tomato paste to the bowl and stir until evenly incorporated. Place the mixture in an air-tight container and refrigerate until needed.

Position an oven rack in the center of the oven and preheat to 350°F.

Cut the ciabatta into 6 rectangles. Then, halve the pieces horizontally so you have long, thin pieces. Pull out some of the soft insides, so just a little is left in the crust. Place the bread on a baking sheet and bake for 8–10 minutes, or until lightly browned on the edges. Cool on a wire rack for 1 minute.

Divide the tomato mixture evenly among the warm bread pieces and spread. Sprinkle a little chopped fresh parsley on top, as a garnish, if desired.

Tip: You can make the tomato topping up to two days before. Cover it and refrigerate it until you're ready to use it.

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