Minicrostini fáciles de tomate y aceitunas, llenos de sabor

Ingredientes

• 1 loaf fresh baguette (sliced)
• 2 tablespoons olive oil (for brushing)
• 1 clove garlic (halved for rubbing)
• 2 cups cherry tomatoes (quartered)
• 1 cup pitted olives (mixed black and green)
• 1/4 cup fresh basil (chopped)
• 2 tablespoons extra virgin olive oil (for drizzling)
• 1/2 teaspoon sea salt
• 2 tablespoons balsamic glaze (for drizzling)

Preparación

1. 1

   --- How to Make Mini Tomato Olive Crostini ---

2. 2

   Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush tops with olive oil, and bake about 8 minutes until golden brown.

3. 3

   Let crostini cool slightly, then rub each slice with a halved garlic clove for a subtle, aromatic punch.

4. 4

   Quarter cherry tomatoes and combine them with chopped olives and fresh basil in a medium bowl for a vibrant, fresh mix.

5. 5

   Drizzle extra virgin olive oil over the tomato mix, sprinkle sea salt, then gently toss until ingredients are glossy and fully coated.

6. 6

   Spoon a generous tablespoon of the tomato–olive mixture onto each crostini, ensuring every bite is bursting with flavor and color.

7. 7

   Lightly swirl balsamic glaze over the topped crostini for that sweet–tangy finish that elevates every bite.