Fresh Balsamic Tomato Bruschetta on Crostini

This homemade balsamic tomato bruschetta recipe is so fresh! Add high-quality balsamic vinegar to ripe cherry tomatoes, garlic, shallot, fresh basil, and top onto crispy crostini for a quick and easy appetizer. Ready in just 15 minutes!

📝 Ingredients

• 1 baguette (sliced on the bias (~16 slices))
• Drizzle olive oil (for crostini)
• 2 cups cherry or Roma tomatoes (diced, 1/4 inch)
• 1/2 cup basil (chiffonade, or roughly chopped, + additional for garnish)
• 3 garlic cloves (minced)
• 1 Tablespoon shallot (finely chopped)
• 1 Tablespoon olive oil (plus more for drizzling on crostini)
• 2 Tablespoon high-quality balsamic vinegar
• Salt and Pepper (to taste)

👨‍🍳 Instructions

1. 1Preheat the oven to 375°F. Slice the baguette into 1/4 to 1/2 inch slices, either on the bias (diagonal for more surface area) or perpendicular to the loaf of bread (straight across). Spread baguette slices on a baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok) and sprinkle with salt and pepper. Flip slices over and repeat.
2. 2Bake the slices for 5-7 minutes on each side until golden brown and crispy. Keep an eye on them so they don't burn, the thinner they are, the less time they will need.
3. 3If needed, place the diced tomatoes in a strainer and toss with a pinch of salt to allow the excess water to release. See notes above.
4. 4In a bowl, add the tomatoes, basil, garlic, shallot, and olive oil. Add salt and pepper to taste. You can also mix the balsamic vinegar in now, or drizzle it on each piece of bruschetta when serving.
5. 5Top each crostini slice with the tomato bruschetta mixture. I use about 2 tablespoons per toast, just enough so it's covered and piled high, but not enough that it all falls over. Serve immediately with additional basil garnish or flaky salt as desired.