Ingredients:

  • 1.5 lbs Roma tomatoes, de-seeded and finely diced
  • 0.5 cup fresh basil leaves, chiffonade
  • 5 tbsp extra virgin olive oil, divided
  • 1 tsp balsamic vinegar
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 long Italian baguette, sliced into 1/2-inch rounds
  • 2 large cloves garlic, peeled and halved
  • 2 tbsp balsamic glaze

Instructions:

  1. Place diced tomatoes in a colander set over a bowl. Toss with 1 teaspoon of kosher salt and let sit for 10 minutes to drain excess moisture and concentrate the sugars.
  2. Preheat your oven to 400°F (200°C). Arrange baguette slices on a parchment-lined baking sheet.
  3. Brush both sides of the baguette slices with 3 tablespoons of extra virgin olive oil. Bake for 8-10 minutes until golden brown and crisp.
  4. Immediately after removing the bread from the oven, rub the cut side of the halved garlic cloves directly onto the hot, toasted surface of each slice.
  5. In a clean mixing bowl, combine the drained tomatoes, fresh basil, remaining 2 tablespoons of olive oil, balsamic vinegar, and black pepper. Toss gently.
  6. Spoon the tomato mixture onto the garlic-rubbed crostini and finish with a drizzle of balsamic glaze. Serve immediately.