Tomato-Basil Bruschetta Crostini

Prep Time	Cook Time	Total Time
15 min	10 min	25 min

Introduction

These tomato-basil bruschetta crostini are everything you want in a summer appetizer, fresh, juicy, and full of flavor.

Crunchy toasted baguette slices are topped with a garlicky tomato mixture and a hint of balsamic for a simple, crowd-pleasing bite.

They come together fast, look beautiful on a platter, and are perfect for parties, backyard cookouts, or easy snacking.

Prep mode (keeps screen awake)

Prepare the tomato topping

Dice the tomatoes into small even pieces so they sit neatly on the crostini and release their juices evenly.
Add the diced tomatoes to a bowl with extra virgin olive oil, minced garlic, basil, salt, pepper, and balsamic vinegar.
Taste and adjust seasoning with a pinch more salt or vinegar if needed.
Let the mixture rest while you prepare the crostini.
Slice and oil the baguette

Slice the baguette into ½-inch rounds, aiming for even thickness so the pieces toast at the same rate.
Brush both sides of each slice lightly with olive oil and arrange them in a single layer on a baking sheet.

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Toast the crostini

Heat the oven to 400°F and toast the oiled bread for 7 to 10 minutes, turning once, until golden and crisp.
Watch closely during the last minutes, since thin slices can go from golden to too dark very quickly.
Rub the warm crostini with garlic

While the bread is warm, lightly rub the peeled garlic clove over the top of each slice.
Use a gentle hand so the garlic perfumes the crostini without leaving harsh raw garlic chunks behind.
Top the crostini and serve

Spoon the tomato-basil mixture generously onto each crostini just before serving so the bread stays crisp.
Drizzle any juices left in the bowl over the platter and garnish with a few extra basil ribbons if you like.

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Cherry tomatoes instead of standard tomatoes: Cherry tomatoes work beautifully and hold their shape a bit better than larger tomatoes. You will get a slightly sweeter topping with great color and fewer watery juices.
Flat-leaf parsley and oregano instead of basil: If you are out of basil, use flat-leaf parsley plus a small pinch of dried oregano. The flavor leans a bit more herbal and less sweet but still tastes very fresh and Mediterranean.
Gluten-free baguette instead of regular baguette: Use your favorite gluten-free baguette or small gluten-free rolls sliced thin for the crostini base. Texture can be slightly denser, but toasting well gives you the same satisfying crunch and golden edges.

Drain extra tomato juice for crisper crostini: If your tomatoes are very juicy, sprinkle with a little salt and let them sit in a sieve briefly. This pulls out excess liquid, which keeps the crostini from getting soggy too quickly.
Use the ripest tomatoes you can find: Room-temperature, in-season tomatoes give the best flavor and a nicer texture than refrigerated or out-of-season tomatoes. Avoid mealy or pale tomatoes, since they can make the topping bland and watery.
Toast ahead, top later: You can toast the crostini a few hours ahead and cool them completely, then store uncovered at room temperature. Wait to add the tomato mixture until right before serving to keep the texture perfect.
Try a quick balsamic reduction drizzle: For deeper sweetness, simmer a few tablespoons of balsamic vinegar until syrupy and cool before drizzling over the platter. Use it sparingly so it enhances the tomatoes without overwhelming their freshness.
Add a cheesy variation: For a heartier bite, add a thin slice of fresh mozzarella or a sprinkle of grated Parmesan to each crostini. Toast briefly again until the cheese softens, then top with the tomato mixture.

How can I keep the crostini from getting soggy?: Drain very juicy tomatoes a bit and avoid adding extra watery seeds to the topping bowl. Always top the crostini just before serving and slice the bread at least ½ inch thick.
Can I make the tomato mixture ahead of time?: You can mix the topping up to 4 hours ahead and store it covered in the refrigerator. Before serving, let it sit at room temperature for 15 to 20 minutes so the flavors open up.
What type of tomatoes work best for bruschetta?: Meaty varieties like Roma, plum, or vine-ripe tomatoes are great because they have fewer seeds and less water. Cherry or grape tomatoes also work well and give a pretty look with lots of color.
Can I grill the bread instead of toasting it in the oven?: Yes, brush the slices with oil and grill over medium heat until marked and crisp on both sides. The grill adds a light smoky flavor that pairs nicely with the sweet tomatoes and basil.
What if I do not like raw garlic flavor?: Skip rubbing the crostini with garlic and instead add just a tiny pinch of minced garlic to the tomato mixture. The flavor will be softer and more mellow but still pleasantly garlicky.

livingcorner, Las Vegas: Delicious!!! 😍 I even used some really juicy tomatoes and let them drain a bit and it came out great. — 5 ★

Eunice: Love that, and draining extra-juicy tomatoes is a smart move for keeping the topping fresh and the crostini crisp 🙂