Treat yourself to this amazing Tomato Crostini! These crunchy tomato topped toasts are super easy to make, and you'll love their fresh tomato-basil flavor. Serve this tasty appetizer at your next party or anytime you're craving a delicious snack!
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Some foods are just meant for each other, like salt and pepper, peanut butter and jelly, macaroni and cheese, pancakes and maple syrup, and my personal favorite, tomatoes and basil!
I've used this flavor combo in everything from pasta to fried rice, savory pies, tomato sauce, and more ... and I never get sick of it. It's just so fresh and flavorful! If you're a fan of this craveable combination too, then you have to try my yummy Tomato Crostini!
You are going to LOVE this mouthwatering recipe! This easy to make appetizer is basically a Bruschetta Crostini hybrid. It has all the flavors you love in that irresistible Tomato Bruschetta topping paired with a crunchy Crostini base. Yum!
While most tomatoes are best in summer, I created this recipe using grape tomatoes, because they're reliably sweet and delicious year round. So you can make this recipe anytime you're craving those fresh tomato basil flavors.
Serve this scrumptious appetizer the next time you're hosting a party, then watch it disappear fast! Or make it anytime you have extra tomatoes on hand for a seriously satisfying snack (or even a light meal). Either way, this is one recipe you'll return to again and again!
Ready to get started? Then keep reading for all the details!
This recipe uses simple, fresh ingredients! Here's what you'll need
- Tomatoes - Of course, you'll need some tomatoes! I like to make this recipe with grape tomatoes, which are easy to find and taste great year round. However, you could easily substitute regular tomatoes or cherry tomatoes when they're at their peak in summer.
- Basil - Fresh basil pairs perfectly with the tomatoes and brightens up the whole topping.
- Garlic - A clove of fresh garlic gives the topping a yummy flavor and some zip.
- Crushed Red Pepper Flakes - A little crushed red pepper flakes adds a mildly spicy element that's so delish. Feel free to leave them out, if you prefer.
- Dressing - You'll toss the tomatoes, basil, garlic, and crushed red pepper flakes with a simple vinaigrette dressing that enhances and brings all the flavors together. It's made with extra virgin olive oil, balsamic vinegar, salt, and pepper.
- Crostini - Homemade Crostini couldn't be easier to make. You just need a baguette, olive oil, a pinch of salt, and a garlic clove.
This recipe is naturally vegetarian, vegan, and dairy free! You can easily make it gluten free too, by using a GF baguette to make the toasts.
You'll Also Need
You'll need a sharp knife and a cutting board to prep the tomatoes and basil, and I'd recommend using a garlic press for mincing garlic. For the crostini, you'll need a serrated knife (for slicing the bread), a pastry brush (for brushing the slices with oil before baking), and a large baking sheet (for baking the bread) ... these sheet pans are my fave!
How to Make Tomato Crostini
This Tomato Basil Crostini couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make crostini. You'll start by making the Garlic Crostini. Cut your baguette on an angle into ¼-inch thick slices using a serrated knife. Then brush both sides with olive oil and top with a pinch of salt. Bake the toasts until they're crisp throughout (no need to flip). Once they come out of the oven, let the crostini cool slightly, then rub them with a halved clove of garlic.
- Prep tomato topping. While the crostini bakes, you'll make make the topping. Start by dicing the tomatoes, then combine them in a medium bowl with the olive oil, balsamic vinegar, crushed red pepper flakes, garlic, basil, and salt. Mix well. Tip: I cut most of my tomatoes in sixths, and halved the smaller ones.
- Top crostini with tomatoes. Right before you plan to eat them, top the crostini with the tomato mix.
All right, time to enjoy your scrumptious Tomato Crostini! Wasn't that easy to make? This is one of my go-to party appetizers, because it's so quick and easy to make, and the flavor is truly spectacular.
Tip: If the crostini won't be eaten right away (such as at a party, where they might sit out for a while), I'd recommend serving the topping in a bowl, then let your guests assemble the crostini themselves. That way, they won't get soggy!
This recipe is easy to customize by making a few minor changes! Try one of these easy ideas:
- Caprese - Mix some fresh mozzarella balls into the topping. You'll want to halve or quarter them first, depending on their size.
- Other Cheeses - You could also top the toasts with a swipe of goat cheese, Boursin, ricotta, or burrata before adding the topping, or sprinkle a little parmesan or feta over the top.
- Pesto - Spread the crostini with a little pesto before adding the tomato topping, or drizzle a little over the top.
- Olives - Try mixing some chopped kalamata olives into the topping. Capers would be delish, too.
- Roasted Tomatoes - Replace the fresh tomatoes with roasted grape tomatoes.
You can enjoy this appetizer is year round, and I especially love serving it for special occasions like Thanksgiving, Christmas, New Year's Eve, Valentine's Day, Easter, or Fourth of July (and other summer occasions). Pair this Tomato Crostini recipe with a delicious drink or cocktail (like sparkling wine, or a classic Daiquiri or Mojito) and a few other quick and easy appetizers (such as this crowd-pleasing Fresh Dill Dip, this Honey Glazed Halloumi, or this wonderful Baked Feta with Tomatoes and Olives) and you have a party!
Crostini with Tomatoes is best when served freshly made, but if you have leftovers, make sure to store the topping and the toasts separately. The tomato topping will stay fresh for about two to three days when refrigerated, while the crostini will last for a couple weeks stored at room temperature. Let the tomatoes warm to room temperature before serving.
Looking for similar recipes? Try one of these delicious + easy appetizers next:
- Mushroom Crostini
- Goat Cheese Crostini
- Pan con Tomate
- Tomato Mozzarella Skewers
- Veggie Pigs in a Blanket
- Sundried Tomato Hummus
- Feta Stuffed Mini Peppers
Frequently Asked Questions (FAQs)
Crostini (which means "little toasts" in Italian) are thin, small slices of bread that have been brushed with olive oil, then baked until crispy. They're served with various toppings, such as veggies, cheeses, mushrooms, and more.
Crostini can be served hot, room temperature, or cold, depending on the toppings you're pairing them with. They're often served at room temperature, which makes them perfect for large parties! For this Tomato Crostini recipe, I'd recommend serving them at room temperature.
Crostini should be crunchy, though not necessarily hard. If your Crostini is too hard to eat, try slicing the bread thinner (about ¼-inch thick is best) or choosing a bread with a lighter texture.
To keep crostini from getting soggy, make sure to assemble it just before serving (even if you make all the components, such as the toasts and toppings, in advance). You can also serve the topping on the side, then let your guest top the the crostini themselves.
Crostini and bruschetta are similar, but different types of Italian toasts. Crostini is typically made with a baguette, brushed with olive oil, and then baked until crisp. Bruschetta is more often made with rustic-style bread, sliced a little thicker, and rubbed with garlic. It's also traditionally prepared on the grill, giving the finished bread a little char. This recipe combines a typical bruschetta topping with a crunchy crostini base.
- 1 baguette (see note)
- 1 to 2 tablespoons extra virgin olive oil
- 1 large clove garlic, halved
- 1 pint (551 mL) grape tomatoes, diced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 tablespoon sliced fresh basil
- Serrated Knife
- Pastry Brush
- Preheat oven to 425 degrees.
- Using a sharp serrated knife, cut 20 slices from the baguette (on an angle, ¼-inch thick). Save the remaining bread for another use.
- Place the slices on a large baking sheet in a single layer. Brush both sides with olive oil, then sprinkle one side lightly with salt.
- Bake for 5 to 10 minutes, or until crisp throughout and lightly golden (no need to flip). Set aside.
- Let crostini cool slightly, then rub with cut side of garlic clove. Set aside.
- Combine tomatoes, olive oil, balsamic vinegar, salt, crushed red pepper flakes, and garlic. Mix well, then season to taste with additional salt, if desired.
- Stir in basil.
- Serve crostini topped with tomato mixture. Enjoy!