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Crostini with Tomatoes and Basil

Pikantne Italian Cuisine Appetizers 15 min Easy 17 wyświetleń ~17.75 PLN - (0)
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Description

Crostini with tomatoes and basil is a classic, simple Italian appetizer made of crispy slices of bread topped with a fresh, zesty mixed filling of ripe tomatoes, garlic, olive oil, and basil. It comes from Italian cuisine, where similar snacks (bruschetta, crostini) are served as antipasti before the main meal. The dish has a contrast of textures: crunchy, golden bread and juicy, slightly moist tomato filling; the flavor is fresh and aromatic thanks to the basil and olive oil, with a subtle hint of garlic. Serve immediately after preparation as an appetizer for parties, picnics, or a light lunch; you can add a slice of mozzarella or a drizzle of balsamic vinegar for extra depth of flavor. They look aesthetically pleasing arranged on a flat plate, sprinkled with basil leaves and drizzled with olive oil.

Składniki (9)

Servings:
4
  • Baguette 1.0 szt.
  • Tomato 3.3 szt.
  • Garlic 2 ząbki
  • Extra virgin olive oil 2 łyżki
  • 🌿 Przyprawy
  • Fresh basil 0.3 pęczków
  • Salt 0.1 szczypt
  • Ground black pepper 1 szczypta
  • ✨ Opcjonalne
  • Fresh mozzarella 125 g
  • Balsamic vinegar 10 ml
💰 Szacowany koszt dania: ~17.75 PLN (4.44 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the bread: place the baguette on a board and carefully slice it diagonally into pieces about 1–1.5 cm thick (the diagonal cut provides a larger surface for the filling). With 240 g of baguette, you will get about 8–10 slices. Arrange the slices on a tray.

Ingredients: Baguette
Use a sharp bread knife (serrated) and a sturdy cutting board. By cutting at an angle, you will create a larger surface for spreading the filling. If the baguette is very fresh and soft, set the slices aside for 10 minutes to dry out slightly - they will toast better.
2

Prepare the tomato mixture: wash the tomatoes, remove the stems, and cut them in half. Holding each half over a bowl, gently squeeze or use a spoon to remove the seeds and excess juice (this will help prevent the bread from getting soggy). Dice the flesh into small cubes (about 5–7 mm). Transfer to a medium bowl.

Ingredients: Tomato, Fresh basil, Garlic
Use a sharp, smooth knife and a flat cutting board. Removing the seeds will make the filling less watery, which will help with quick serving of the crostini. If you are using small chopped cherry tomatoes, cut them into quarters and also remove some of the seeds.
3

Season the filling: to the bowl with tomatoes, add finely chopped garlic (10 g = 2 cloves, chop very finely or press through a garlic press), chopped basil (10 g), 30 g of olive oil, 2 g of salt, and 1 g of freshly ground pepper. Gently mix with a wooden spoon for 20–30 seconds to combine the ingredients. Set aside for 5–10 minutes to let the flavors meld — the tomatoes will release some juice, and the oil will absorb the aromas.

Ingredients: Tomato, Garlic, Fresh basil, Extra virgin olive oil, Salt, Ground black pepper
Use a medium glass or ceramic bowl (metal can alter the taste of overly acidic ingredients). Mix gently to avoid breaking the tomato pieces. If you want, you can prepare this mixture 10–15 minutes in advance, but no longer — the tomatoes will start to break down too much.

Baking/Roasting

4

Toast the baguette slices: you have two options — oven or skillet. In the oven: preheat to 200°C (top and bottom heat). Arrange the slices on a baking sheet lined with parchment paper and drizzle them very lightly with oil (about 5 g per side) or brush them. Bake for 6–8 minutes, turning once, until golden and crispy. In the skillet: heat a dry heavy-bottomed skillet over medium-high heat and toast the slices for 2–3 minutes on each side until golden.

Ingredients: Baguette, Extra virgin olive oil
The best option is a baking tray lined with parchment paper and a preheated oven; alternatively, use a cast iron or grill pan. Do not leave the slices unattended — they can burn too quickly in just a few seconds. The slices are ready when the edges are golden and the surface is firm to the touch.
5

After toasting, immediately cut the halved garlic clove in half again and vigorously rub each warm slice with the cut side of the clove — this will add a subtle aroma without overwhelming sharpness. Do not rub it raw; the heat of the bread will release the fragrance.

Ingredients: Garlic
Use a halved clove of garlic from those used in the filling (if you prefer a milder aroma, cut a smaller clove or use half). Grate with short, firm motions.

Assembly

6

Filling application: on each toasted slice, spread 1–2 tablespoons (15–30 g) of the tomato mixture evenly, but do not overload — excess juice will make the bread soggy. If you are using mozzarella (optional), place a thin slice (about 10–15 g) on the slice before adding the tomatoes or next to them, according to preference. Finally, drizzle lightly with extra olive oil (about 5 g for a few slices) and optionally a bit of balsamic vinegar (optional). Garnish with a single basil leaf.

Ingredients: Tomato, Fresh mozzarella, Extra virgin olive oil, Balsamic vinegar, Fresh basil
Use a teaspoon or a small spoon to control the amount. If you are using mozzarella, dry it beforehand with a paper towel to avoid adding too much moisture. Additionally, you can add balsamic vinegar to enhance the flavor.

Serving

7

Serve the crostini immediately while the bread is still warm and crispy. Arrange them on a large plate or board, preferably in a single layer. If serving at a party, place a bowl of extra basil leaves and a small bottle of olive oil nearby for drizzling.

Ingredients: Tomato, Baguette, Fresh basil
Crostini taste best right away — after 20–30 minutes, the bread will start to soften. Use a flat plate or wooden board for presentation. You can prepare the tomato mixture up to 15 minutes in advance, but do not spread it on the bread before serving.

Fun Fact

💡

Bruschetta and crostini share common Italian roots: both are toasted slices of bread that were once used as a way to check if the olive oil was of good quality (it enhanced the flavor of the bread). In Italian regions, they are served as a simple, rustic snack.

Best for

przyjęcie lekki lunch przystawka na kolację

Tips

🍽️ Serving

Serve immediately after filling, as antipasti or as a side to a salad. You can adjust the portions by placing smaller amounts on mini crostini for parties. Prosecco, light white tea, or lemon water pair well for drinking.

🥡 Storage

The prepared tomato mixture can be stored in an airtight container in the refrigerator for up to 24 hours; mix again before serving. The toasted slices are best stored separately at room temperature for up to 4 hours — do not place them in a damp container, as they will become soft. If reheating is necessary, place them in the oven at 180°C for 2–3 minutes to regain their crispness.

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