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.
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.
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.
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
- Combine the diced tomatoes, basil, a drizzle of olive oil, and salt and pepper in a bowl. Mix to combine and set aside.
- Preheat your oven on the broil setting.
- 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!)
- 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!
- Top each crostini with a spoonful of Bruschetta and enjoy!