Tomato Basil Crostini

Ingredients

• 1French baguette
• 60 ml (¼ cup)extra virgin olive oil
• 2 clovesfresh garlic
• 4–5 (about 300 g diced; 2 cups)Roma tomatoes
• 15 g (½ cup)fresh basil leaves, thinly sliced
• 30 ml (2 tablespoons)balsamic glaze
• 2.5 ml (½ teaspoon)sea salt
• 1.25 ml (¼ teaspoon)freshly ground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C and position a rack in the middle.

2. 2

   Slice the baguette

   Use a serrated knife to cut the baguette diagonally into slices about 1.25 cm thick. A standard baguette should yield around 20–24 slices.

3. 3

   Oil and toast

   Arrange the slices in a single layer on a baking tray, using a second tray if needed. Brush both sides lightly with about half the olive oil and bake for 10–15 minutes, turning the slices halfway through, until dry and pale golden.

4. 4

   Rub with garlic

   While the toasts are still warm, rub one peeled garlic clove over one side of each slice. Set them aside to cool completely.

5. 5

   Prepare the tomatoes

   Wash and dry the tomatoes, halve them lengthways, then scoop out the seeds and watery pulp. Dice the tomatoes into roughly 6 mm pieces and put them in a medium bowl.

6. 6

   Slice the aromatics

   Finely mince the remaining garlic clove. Stack the basil leaves, roll them tightly and slice them thinly across the roll. Add both to the tomatoes.

7. 7

   Season the mixture

   Add the remaining olive oil, salt and pepper. Stir gently just until combined, taking care not to crush the tomatoes.

8. 8

   Rest the topping

   Leave the tomato mixture at room temperature for at least 15–20 minutes so the flavours can meld.

9. 9

   Top the toasts

   Just before serving, spoon a generous amount of the tomato mixture onto the garlic-rubbed side of each cooled toast.

10. 10

    Drizzle with glaze

    Arrange the crostini on a platter or board and drizzle the balsamic glaze over each one in a zigzag.

11. 11

    Serve immediately

    Serve the crostini straight away while the bread is crisp.

What is tomato basil crostini?

Crostini means “little toasts” in Italian and is commonly served as an appetiser with toppings. This version brings together toasted baguette, tomatoes, basil and olive oil, with balsamic glaze for a sweet-tart finish.

Crisp bread and well-drained tomatoes are the key to making it work: the topping stays fresh, while the toast is less likely to turn soggy before it reaches the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 0g fat.

The baguette provides most of the carbohydrates, while the olive oil contributes most of the fat; the tomatoes and basil add freshness, with little protein in the listed ingredients. For a more balanced plate, serve the crostini with a protein-rich dish and a salad or vegetables.

Choosing the ingredients

Tomatoes: Roma tomatoes are a practical choice because their firm flesh is easy to dice. Removing the seeds and watery pulp helps keep the topping from becoming too wet.

Bread: A baguette with a firm crust gives the topping a sturdy base. Day-old bread is fine to use and toasts readily.

Basil and oil: Fresh basil brings a fragrant, sweet note, while extra virgin olive oil carries its flavour through the tomato mixture and helps toast the bread.

Getting crisp crostini

Even slices: Cut the baguette to about 1.25 cm thick so the pieces are sturdy but still easy to bite. A slight diagonal cut gives each slice a broader surface for the topping.

Single layer: Leave space between slices on the tray and use two trays rather than crowding them. Turn the bread halfway through baking for even colour on both sides.

Dry centre: Toast until the slices feel crisp throughout, not just browned at the edges. This gives them a better chance of staying crisp once topped.

Preparing the tomato topping

Drain first: Scoop out the tomato seeds and watery pulp before dicing. Cut the flesh into small, even pieces so it sits neatly on the toast.

Slice basil gently: Rolling the leaves together makes them easy to cut into thin ribbons. Add the basil and minced garlic to the tomatoes, then stir in the oil and seasoning without crushing the mixture.

Resting and assembling

Rest: Give the seasoned tomato mixture at least 15–20 minutes at room temperature. This allows its flavours to mingle, though some juice may collect as it stands.

Assemble last: Cool the toasts completely, then add the tomato topping just before serving. Finish with balsamic glaze at the table or immediately before carrying the platter out.

Serving ideas

Serve the crostini as a starter, part of an antipasti spread or a canapé for sharing. They pair well with olives, grilled vegetables or a leafy salad.

For a more substantial meal, serve alongside soup or add a source of protein to the rest of the plate. Keep extra topping separate from any crostini that will not be eaten straight away.

Recipe notes & tips

• Use a serrated knife to cut the baguette cleanly without compressing it.
• Keep the tomato pieces small and similar in size so they sit evenly on the toasts.
• Taste the tomato mixture after resting and adjust the seasoning if needed.
• Cool the toast fully before adding the topping to help it stay crisp.
• Spoon the topping onto the crostini with a slotted spoon if there is a lot of liquid in the bowl.

Variations

• Add mozzarella: Tear small pieces over the tomato topping for a creamy addition.
• Use cherry tomatoes: Dice firm cherry tomatoes and drain any excess juice before mixing.
• Add chilli: Stir a little finely chopped fresh chilli into the tomatoes for gentle heat.
• Try fresh oregano: Replace some of the basil with finely chopped oregano for a different herbal note.
• Skip the glaze: Leave off the balsamic glaze for a sharper, less sweet finish.

Common mistakes to avoid

• Crowding the tray: The slices may toast unevenly; spread them out or use two trays.
• Leaving tomato seeds in: The topping can become watery; scoop out the seeds and pulp before dicing.
• Overmixing the tomatoes: They can break down and release more liquid; stir gently just until combined.
• Topping warm bread: The heat and moisture soften the toast; let it cool before assembling.
• Assembling too early: The bread loses its crunch as it sits; add the topping just before serving.

How to store

Keep the tomato mixture covered in the fridge for up to 2 days and store any untopped toasts in an airtight container at room temperature for up to 2 days. Re-crisp the toasts briefly in a 180°C oven; assemble only when ready to serve. Once topped, the crostini are best eaten immediately.

Frequently asked questions