Marinated Tomato Crostini2017-06-06
- Course: Appetizer
- Yield : 10-12 crostini
- Prep Time : 5m
- Cook Time : 15m
- Ready In : 20m
I love little bites of flavour as an appetizer or an easy lunch and these Marinated Tomato Crostini do the trick. This could also be served as a salad with the bread on the side. If you want the bread to stay crisp you need the make these right before serving but I don’t mind the bread soaking up the tomato, oil, garlicky flavour and becoming a bit soft. We used a mix of different coloured cherry tomatoes because I like the look of them all together but you could use all red cherry tomatoes or whole tomatoes.
- 1/3 baguette
- 4-5 Tbsp olive oil divided (you will need 3 Tbsp for the tomatoes and the rest for the crostini)
- 2 cups cherry tomatoes, diced (I don’t think these need to be diced in a uniform shape. I like each piece being a bit different, but you do want them small enough to fit on the crostini)
- 2 small or 1 large clove of garlic, pressed in a garlic press
- ½-1 tsp of salt (taste for seasoning before adding more)
- 1 cup mixed soft herbs, chopped (we used basil, parsley and chives)
Cut baguette into thin slices about ¼ inch thick and place on a parchment-lined baking sheet.
Drizzle with oil and toast in the oven for 10-15 minutes until crisp.
Combine chopped tomatoes, garlic, salt and herbs in a bowl and let marinate while the baguettes cook and cool down.
Top baguettes with a spoonful of the tomato mixture and serve.