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Bruschetta with Garlic Crostini


  • 1 baguette
  • 2 lb roma tomatoes
  • 10 large fresh basil leaves
  • 1 garlic clove minced
  • 1 Tbsp balsamic vinegar
  • 1/2 Tbsp olive oil
  • 1/4 tsp salt
  • 3 whole garlic cloves
  • olive oil


  • Finely dice tomatoes and place in a bowl.
  • Cut basil either into thin ribbons (chiffonade) or small dice. Add to tomatoes.
  • To the bowl, add the balsamic, 1/2 Tbsp olive oil. salt, and 1 clove minced garlic. Stir to incorporate. Cover and chill for at least one hour.
  • When ready to serve, slice the baguette into 1/2 inch coins on the bias (at an angle). Lay them out on a cookie sheet and lightly drizzle with olive oil. Bake them at 300F. After 5 minutes, flip the crostini. Bake an additional 5 minutes, or until they just start to turn brown around the edges, and remove from the oven.
  • Let the bread cool slightly. Unpeel the whole garlic cloves and rub them against the toasted bread, flavoring each piece. Serve with the chilled tomato mixture.