Bruschetta Crostini

I generally try to buy my produce locally and in season, but when I saw the tomato bar at the grocery store I couldn’t resist. After several days worth of road trips and less-than-healthy dieting habits, a light, summery Bruschetta sounded perfect.

Bruschetta with Crostini

This is definitely not seasonal, but it is a nice change of pace from all the rich foods that take over during the holiday season. It’s also a great dish for entertaining or to bring to parties as it’s sure to impress with minimal effort on your part.

Bruschetta Board

The recipe below is kind of a non-recipe: it’s really just tomatoes, basil, and olive oil. But pair those tomatoes with a toasted baguette brushed in olive oil and you have yourself a delicious, semi-healthy appetizer.

Crostini Angle

Bruschetta on Crostini

  • 1 cup tomatoes, diced (I used a mixture of multi-colored cherry tomatoes, but any flavorful tomatoes will do)
  • 1 tsp. Fresh basil, chopped
  • 2 tbls. Olive oil
  • 1 baguette, sliced
  • Salt and pepper to taste

Let’s Cook

  1. Combine the diced tomatoes, basil, a drizzle of olive oil, and salt and pepper in a bowl. Mix to combine and set aside.
  2. Preheat your oven on the broil setting.
  3. Brush each slice of baguette with olive oil. (I used an Italian herb infused olive oil, but regular olive oil will be delicious as well!)
  4. Place sliced baguette on cookie sheet and under broiler until lightly browned. Watch them carefully as they will burn if you turn your back even for a second!
  5. Top each crostini with a spoonful of Bruschetta and enjoy!

Crostini 3

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