Tomato Basil Crostini

A week before our recent dinner party, I was flipping through magazines, blogs, and recipe books trying to find a perfectly elegant but easy appetizer. It couldn’t be too filling because dinner would be a hearty stuffed pork loin, and it couldn’t be too light because I was only planning on setting out two trays of appetizers before dinner. Which, to be honest, is very few compared to how many appetizers I wanted to make (Two guests? Well, the logical idea would be to make six appetizers!). I’m working on that.

I eventually decided that, because Mark and I were preparing a few dishes we were unfamiliar with already, it would be best to stick with what we know for a few others. This is a lesson I can’t stress enough, especially when you’re feeding a crowd. If you’re going to try a new recipe, always practice it first, but remember to make a few tried-and-true foods that you feel confident with. Your guests won’t care – They don’t eat your cooking every day. Ok, nag over.

Simply stated, these crostini are flavorful, elegant, and can be whipped up in a flash. This is my favorite recipe, but here are some more inspiring ideas. Have fun with it, and remember, your guests are more likely to remember how it tasted than what it looked like!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

PrintPrint Recipe

Tomato Basil Crostini

Yield: 15-20 crostini


1 cup chopped plum tomato
2 tbsp. chopped fresh basil
2 tbsp. chopped green or black olives
1 tsp. balsamic vinegar
1 tsp. olive oil
1 tsp. sea salt
1 tsp. freshly ground black pepper
2 garlic cloves, minced
15-20 (1-inch-thick) diagonally-cut slices French bread baguette
2 garlic cloves, halved


Preheat oven to 375 degrees.
In a medium-sized bowl, combine tomato, basil, olives, capers, balsamic vinegar, oil, salt, pepper, and minced garlic.
Lightly coat both sides of bread slices with cooking spray; arrange bread slices in a single layer on a baking sheet. Bake at 375 degrees for 3 minutes on each side, or until lightly toasted.

Rub 1 side of bread slices with halved garlic. Top evenly with tomato mixture and serve.



5 Responses to “Tomato Basil Crostini”

  1. #
    Ed Schenk — February 19, 2010 @ 10:59 pm

    A crostini a a great template for an appetizer and tomato and basil is a natural!

  2. #
    Brad — February 20, 2010 @ 1:00 am

    Thanks for the easy but delightful appetizer recipe. Wish I could take a bite right now

  3. #
    bonnie — February 20, 2010 @ 1:26 am

    Great recipe and perfect for a party!!


  4. #
    elizabeth — February 20, 2010 @ 3:29 pm

    This makes me long for summertime and really good tomatoes from Jersey…patience, patience.

    Beautiful photos!

  5. #
    Alisa — February 21, 2010 @ 12:42 pm

    It looks really good! I came across your site from the foodieblogroll and If you won’t mind, I’d love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and you’re all set. Thanks!

Leave a Comment

− three = 4