This is a simple, light and refreshing starter or light meal, perfect for those warm summer days when tomatoes are at their best, kissed by the sun, and just picked, fresh from the garden, if you can… Otherwise, choose the ripest tomatoes, preferably heritage variety, available.
- 12 thin slices of baguette cut on the diagonal (see below for link to gluten free baguette recipe)
- extra virgin olive oil, for drizzling
- 3 ripe tomatoes
- 1 small cucumber
- 1 or 2 shallots
- Balsamic vinegar for drizzling
- Basil leaves, to garnish
Preheat the oven to 160°C (fan)/180°C.
Lightly brush each side of baguette with extra virgin olive oil and lay in a single layer on a baking tray.
Bake in the oven until golden and just crisp.
Cut the garlic clove in half and rub the cut edge over both sides of the toasted baguette.
Drizzle a little olive oil over each slice of baguette.
Finely dice the shallot and cucmber, and place it into a bowl. Season with a little salt, freshly ground black pepper and a pinch or two of sugar, stir and set aside.
Dice the tomatoes, lightly season, and add to the shallots and cucumber. Stir to combine.
Check seasoning and adjust if necessary.
Place the slices of toasted baguette onto individual serving plates, or one large platter.
Generously top each slice with the tomato mixture.
Drizzle with a little extra virgin olive oil and balsamic vinegar.
Garnish with a basil leaves and serve.
- You could also spread each crostini with a little basil pesto or goats cheese if you choose.
- Use the best Extra Virgin Olive Oil and Balsamic Vinegar for drizzling, that you can.
- Crostini will keep in an airtight jar for a few days.
- For gluten free baguette recipe click here