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

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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.
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Tomato Crostini Recipe at a Glance
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