ItalianSnack

Recipe Story

origins & traditions

Crostini al Pomodoro e Basilico is a beloved Italian antipasto that showcases the beauty of simple, fresh ingredients. Originating from Tuscany, these golden toasted bread slices are generously topped with a vibrant mixture of ripe tomatoes, fragrant basil, and aromatic garlic, all brought together with high-quality extra virgin olive oil. The bread is rubbed with raw garlic while still warm, creating an irresistible aromatic base. The tomato topping, seasoned simply with salt, pepper, and fresh basil, allows each ingredient to shine. This dish is perfect for casual gatherings, aperitivo hour, or as a light snack. The key to exceptional crostini lies in using the ripest tomatoes, the freshest basil, and a robust extra virgin olive oil. Serve at room temperature to allow the flavors to fully develop and meld together.

Instructions

step by step

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Preheat your oven to 400°F (200°C). Slice the bread into 1/2-inch thick diagonal slices, approximately 12 pieces.
Arrange the bread slices on a baking sheet in a single layer. Brush each slice lightly with olive oil on both sides.
Toast the bread in the preheated oven for 6-8 minutes, flipping halfway through, until golden brown and crispy. Remove from oven and immediately rub each slice with a peeled garlic clove while still warm.
While the bread toasts, prepare the topping. Dice the tomatoes into small cubes and place in a mixing bowl. Add minced garlic, torn basil leaves, salt, and black pepper.
Drizzle 2 tablespoons of extra virgin olive oil over the tomato mixture and gently toss to combine. Let stand for 5 minutes to allow flavors to meld.
Just before serving, spoon the tomato mixture generously onto each toasted bread slice. Drizzle with additional olive oil if desired.
Garnish with fresh basil leaves and serve immediately while the bread is still crispy.

Crostini al Pomodoro e Basilico

4.1 (150)

Traditional Italian toasted bread topped with fresh tomatoes, garlic, basil, and extra virgin olive oil. A classic appetizer that captures the essence of Italian summer cuisine in every crispy, flavorful bite.

easy

23 min

6 servings

Ingredients

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Base

12 slices bread, cut diagonally 1/2-inch thick
5 tablespoons olive-oil, extra virgin

Topping

4 pieces tomatoes, diced small
3 tablespoons basil, fresh leaves torn

Aromatics

4 cloves garlic, 2 cloves minced, 2 cloves whole for rubbing

Seasoning

1 teaspoons salt, to taste
1/2 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•Chef Notes: For the best flavor, use heirloom or vine-ripened tomatoes at peak season.

•If tomatoes are not in season, cherry tomatoes work beautifully as they tend to be sweeter year-round.

•The quality of olive oil is paramount - use your best extra virgin olive oil for finishing.

•For a variation, add a thin spread of fresh ricotta cheese on the toasted bread before adding the tomato mixture.

•You can prepare the tomato topping up to 2 hours in advance, but only assemble the crostini just before serving to prevent the bread from becoming soggy.

•For a more robust flavor, let the tomato mixture marinate for 30 minutes at room temperature.

•Add a splash of balsamic vinegar for a sweet-tangy twist.

•These crostini pair wonderfully with Italian white wines like Pinot Grigio or Vermentino.