Tomato Crostini

Name: Tomato Crostini
Ingredients: 2 pounds ripe tomatoes, cored, halved, seeded, chopped into 1-inch-thick slices; 3 garlic cloves, 2 minced, 1 halved; Sea salt and freshly ground black pepper; 3 tablespoons extra-virgin olive plus more for drizzling; 1 tablespoon red wine vinegar; 1 loaf ciabatta or baguette, cut on a diagonal into 1/3' pieces; 1/4 cup packed fresh basil leaves, coarsely chopped

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Servings: 7

Author : Rose Gray

toast italian tomato

Ingredients

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2 pounds ripe tomatoes, cored, halved, seeded, chopped into 1-inch-thick slices3 garlic cloves, 2 minced, 1 halvedSea salt and freshly ground black pepper3 tablespoons extra-virgin olive plus more for drizzling1 tablespoon red wine vinegar1 loaf ciabatta or baguette, cut on a diagonal into 1/3' pieces1/4 cup packed fresh basil leaves, coarsely chopped

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Instructions

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Step 1

Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add 3 Tbsp. oil and vinegar; toss to mix well. Cover and let tomatoes marinate at room temperature, stirring occasionally, for 2–3 hours to allow flavors to develop.

Step 2

Rub one side of toasted bread with cut sides of remaining garlic clove; drizzle bread with oil and cut in half crosswise. Add basil to tomato mixture in bowl and toss well. Season to taste with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.