Tomato crostini is the 10-minute appetizer that always delivers. Crunchy, garlic-rubbed toast. Juicy, marinated tomatoes. Fresh basil. Simple. Elegant. Disappears fast. Summer in every bite.
Make Topping
In a bowl, combine diced tomatoes, 2 minced garlic cloves, basil, olive oil, balsamic vinegar (if using), salt, and pepper. Stir gently. Let sit 10-15 minutes to let flavors meld.
Toast Bread
Preheat oven to 400°F (200°C) or heat a grill pan.
Brush bread slices lightly with olive oil on both sides. Toast until golden and crisp (5-7 minutes in oven, 1-2 minutes per side on grill).
Rub with Garlic
While bread is still warm, rub the remaining garlic clove firmly over one side of each toast.
Assemble
Top each toast with a generous spoonful of tomato mixture. Let excess juice drip off first (no soggy bread).
Serve
Serve immediately. Crunchy, fresh, gone.
Summary
Prep Time: 10 min | Rest Time: 10 min | Total: 20 min
Yield: 4-6 servings | Difficulty: Easy
Storage Notes
Don’t assemble ahead. Soggy bread is crostini’s enemy. Store tomato topping separately in the fridge for 1-2 days. Toast bread fresh when ready to serve. Assemble at the last possible second.
