I wish it only took me 15 minutes to look this fancy. Crostinis are the Cindy Crawford of appetizers: they’re classic, effortless, and they look incredible whether they’re dressed up or dressed down. Sigh.
I’ve made these adorable little baguette snacks three or four weeks in a row thanks to an endless supply of late-summer tomatoes from my garden. The golden, crisp and chewy bites are so addicting that my husband usually blows off the main course at dinner and makes a meal out of these nibbles – I can’t really blame him.
Crostini toppings can be as simple or as complicated as your imagination carries you. I love the combination of salty goat cheese, tangy tomatoes and basil. The goat cheese also holds the topping together like glue so it doesn’t fall off the bread before you get it in your mouth! It may seem tedious to top each slice of baked baguette, but I promise the end result is well worth the effort!
What are some of your favorite crostini toppings?
1 long baguette
5-6 Roma tomatoes, seeded and diced (I also used a few chopped heirloom cherry tomatoes)
3 oz goat cheese crumbles
5-6 large basil leaves chopped in a chiffonade
EVOO for brushing
1. Preheat oven to 425.
2. In a small bowl, combine diced tomatoes, goat cheese crumbles, and basil slices and give it a quick toss.
3. Slice baguette into 12-15 thin-to-medium slices. Brush both sides with a thin coating of olive oil and sprinkle with salt and pepper. Place baguette slices on a baking sheet.
4. Place baking sheet in the oven for 4 minutes, remove baking sheet and flip the baguette slices to the other side (they should be starting to turn golden brown on the underside). Place baking sheet back in the oven for another 4 minutes and remove. Watch carefully to make sure the bread doesn’t burn.
5 Once slightly cooled, spoon the tomato topping liberally onto each crostini and serve.