Charred Tomato and Basil Crostini

Instructions

1. 1

   Preheat your oven to 200 degrees Celsius. Arrange baguette slices on a baking tray, brush lightly with 15 ml of olive oil, and toast for 8 to 10 minutes until golden and crisp.

   Tip: Watch the bread carefully as it can brown quickly. You want it crispy but not burnt.

2. 2

   While the bread toasts, place tomato halves cut side down on another baking tray. Drizzle with 30 ml of olive oil, season with half the salt and pepper, and roast for 20 minutes until the edges are charred and the tomatoes have collapsed slightly.

   Tip: The charring deepens the flavor, so don't be afraid of some dark spots on the skin.

3. 3

   Remove the tomatoes from the oven and let them cool slightly. Gently scoop the softened flesh away from the skin using a spoon, discarding the skin.

4. 4

   In a small bowl, combine the roasted tomato flesh with minced garlic, remaining olive oil, balsamic vinegar, and remaining salt and pepper. Stir gently to combine.

5. 5

   Tear most of the basil leaves by hand and fold them into the tomato mixture, reserving a few whole leaves for garnish.

   Tip: Tearing basil rather than cutting it prevents bruising and keeps the flavor bright.

6. 6

   Spoon the warm tomato mixture generously onto each toasted baguette slice. Top with a reserved basil leaf and serve immediately while the crostini are still warm.