Tomato Crostini

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Tomato CrostiniRecipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Plum tomatoes usually have better flavor and are less watery than other tomatoes during the off season, so they are great for this recipe. If you're without a baking sheet, carefully arrange the bread slices directly on the oven rack.
2 servings (serving size: 2 bread slices and about 1/3 cup tomato mixture)


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1/2 cup chopped plum tomato
1 tablespoon chopped fresh basil
1 tablespoon chopped pitted green olives
1 teaspoon capers
1/2 teaspoon balsamic vinegar
1/2 teaspoon olive oil
1/8 teaspoon sea salt
Dash of freshly ground black pepper
1 garlic clove, minced
4 (1-inch-thick) slices French bread baguette
Cooking spray
1 garlic clove, halved


Preheat oven to 375º.

Combine first 9 ingredients.

Lightly coat both sides of bread slices with cooking spray; arrange bread slices in a single layer on a baking sheet. Bake at 375º for 4 minutes on each side or until lightly toasted.

Rub 1 side of bread slices with halved garlic; top evenly with tomato mixture.

Created date

November 2003

Nutritional Information

Calories 109
Caloriesfromfat 23 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 3.1 g
Carbohydrate 18 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 373 mg
Calcium 30 mg