Tomato Balsamic Crostini
Sweet, savory, tangy and all around yummy! Entertain with these babies and you are sure to have a party!
Ingredients:
1/4 cup melted butter
1/2 baguette, thinly sliced into rounds
1 pint of heirloom cherry tomatoes, quartered
1 clove of garlic, minced
2 tbsp. balsamic vinegar
Sea salt & freshly ground black pepper, to taste
2-3 sprigs of fresh basil, remove leaves, roll the leaves together and thinly slice into chiffonades
*Optional: 1/2 cup of goat's cheese, brie, creme fraiche or parmesean.
Instructions:
In a small bowl, quarter cherry tomatoes and place into bowl, add minced garlic, vinegar and marinate on countertop for a minimum of 30 minutes and a maximum of 24 hours, stir occasionally to ensure tomatoes are pickling evenly.
Preheat oven to 350F. Melt butter in a shallow pan on the stove. Grease a baking sheet. Dip one side of each slice of bread into the melted butter and place on the baking sheet (butter side down). Continue until you have dipped all bread into the butter and placed on the baking sheet. Place baking sheet in the oven. Flip bread after 10 minutes of baking and bake for an additional 10 minutes, 20 minutes in the oven total. Remove crostini from oven and allow to cool for 5 minutes.
Remove fresh basil leaves, pile onto one another, roll and slice thinly to create basil chiffonades. Take marinated tomato mixture and drain excess vinegar off.
Spoon tomato mixture onto each crostini, approximately 1 tbsp per slice. Garnish with basil chiffonades.
*Optional: Smear baked crostini with goat's cheese, creme fraiche or brie for a cheesy twist (as seen in photos). Or garnish with grated parmesean before adding basil chiffonades.
Ingredients:
1/4 cup melted butter
1/2 baguette, thinly sliced into rounds
1 pint of heirloom cherry tomatoes, quartered
1 clove of garlic, minced
2 tbsp. balsamic vinegar
Sea salt & freshly ground black pepper, to taste
2-3 sprigs of fresh basil, remove leaves, roll the leaves together and thinly slice into chiffonades
*Optional: 1/2 cup of goat's cheese, brie, creme fraiche or parmesean.
Instructions:
In a small bowl, quarter cherry tomatoes and place into bowl, add minced garlic, vinegar and marinate on countertop for a minimum of 30 minutes and a maximum of 24 hours, stir occasionally to ensure tomatoes are pickling evenly.
Preheat oven to 350F. Melt butter in a shallow pan on the stove. Grease a baking sheet. Dip one side of each slice of bread into the melted butter and place on the baking sheet (butter side down). Continue until you have dipped all bread into the butter and placed on the baking sheet. Place baking sheet in the oven. Flip bread after 10 minutes of baking and bake for an additional 10 minutes, 20 minutes in the oven total. Remove crostini from oven and allow to cool for 5 minutes.
Remove fresh basil leaves, pile onto one another, roll and slice thinly to create basil chiffonades. Take marinated tomato mixture and drain excess vinegar off.Spoon tomato mixture onto each crostini, approximately 1 tbsp per slice. Garnish with basil chiffonades.
*Optional: Smear baked crostini with goat's cheese, creme fraiche or brie for a cheesy twist (as seen in photos). Or garnish with grated parmesean before adding basil chiffonades.
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