Charred Tomato and Basil Crostini
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Making crostini at home is one of my favorite shortcuts for entertaining because it looks impressive but honestly takes barely 45 minutes from start to finish. This charred tomato and basil version is a celebration of summer flavors that comes together so easily. The beauty of using fresh basil here goes beyond taste, since it's packed with antioxidants and anti inflammatory compounds that are genuinely good for you. I love how the balsamic vinegar adds depth to the charred tomatoes, creating something that tastes far more complex than the simple ingredient list suggests. It's the kind of dish that feels fancy enough for guests but casual enough for a weeknight snack with crusty bread and good olive oil.
Ella x
Ingredients
- 1baguette(sliced diagonally into 12 pieces)
- 500 groma tomatoes(halved)
- 20fresh basil leaves
- 3garlic cloves(minced)
- 60 mlextra virgin olive oil
- 30 mlbalsamic vinegar
- 4 gsea salt
- 2 gblack pepper
Detail level
Instructions
- 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
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
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
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
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
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.
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