Tomato Crostini

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.

Yield: 2 servings (serving size: 2 bread slices and about 1/3 cup tomato mixture)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 23%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.1g
  • Carbohydrate: 18g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 373mg
  • Calcium: 30mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 375º.
  2. Combine first 9 ingredients.
  3. 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.
  4. Rub 1 side of bread slices with halved garlic; top evenly with tomato mixture.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato Crostini Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy