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Ina Garten Tomato Crostini

Ina Garten Tomato Crostini - recipe card
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Ina Garten’s Tomato Crostini turns summer’s ripest tomatoes into a rustic, elegant appetizer. Garlic-rubbed toasted baguette slices are piled high with juicy marinated tomatoes, fresh basil, and a drizzle of balsamic. The contrast of crisp bread and bursting tomatoes makes every bite a perfect balance of texture and bright, sweet-tart flavor.

Ingredients

Scale
  • 1 French baguette, cut into 1/2-inch-thick diagonal slices (about 24 slices)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 large garlic cloves, halved crosswise
  • 1 1/2 pounds ripe tomatoes (about 4 medium), cored and cut into 1/2-inch dice
  • 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Flaky sea salt, such as Maldon, for serving (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
  2. Arrange the baguette slices in a single layer on the prepared baking sheet. Brush the tops generously with olive oil, using about 3 tablespoons total.
  3. Bake for 10 to 12 minutes, until the edges are golden and the centers are crisp but still slightly chewy. Rotate the pan halfway through for even browning.
  4. While the bread bakes, make the tomato topping. In a medium bowl, gently toss the diced tomatoes, basil, balsamic vinegar, 1 teaspoon kosher salt, and pepper. Let sit at room temperature for 10 minutes to allow the flavors to meld and the tomatoes to release their juices.
  5. Remove the toasted bread from the oven and immediately rub the top of each slice with the cut side of a garlic clove. The rough surface will grate the garlic, infusing the bread with its aroma. Drizzle the toasts with a little extra olive oil.
  6. Using a slotted spoon, spoon the tomato mixture onto the garlic toasts, leaving behind excess liquid to keep the bread crisp. Arrange the crostini on a platter.
  7. Sprinkle with flaky sea salt, if desired, and garnish with additional basil leaves. Serve immediately.
  8. Note: If you prefer a more intense garlic flavor, you can mince the garlic and stir it into the tomato mixture instead of rubbing the bread.
  9. Note: For a warmer version, you can return the assembled crostini to the oven for 2-3 minutes, just until the tomatoes are warmed through, but the bread may soften slightly.
  10. Note: To make ahead, toast the bread and prepare the tomato mixture separately. Store the toasted bread in an airtight container at room temperature for up to 2 days and the tomato mixture in the refrigerator for up to 1 day. Assemble just before serving.

Notes

Storage: Store leftover assembled crostini in an airtight container in the refrigerator for up to 1 day, though the bread will soften. For best results, store components separately: toasted bread at room temperature for up to 2 days, tomato mixture in the refrigerator for up to 1 day. Freezing is not recommended. Reheating: To re-crisp the bread, place in a 350°F (177°C) oven for 3-5 minutes. Serve tomato mixture cold or at room temperature.

Nutrition

Keywords: tomato crostini, Ina Garten crostini, Italian appetizer, bruschetta, marinated tomatoes, toasted baguette, basil tomato crostini, easy appetizer, summer tomatoes, garlic crostini, balsamic tomatoes, party appetizer

Find it online: https://inagartencooks.com/ina-garten-tomato-crostini-recipe/