We had friends visiting a beautiful spot just over an hours drive from here, so planned to meet up with them while they were there. I contacted them to arrange a day and time, and then contacted a cousin who lived in the area to see if they were available to catch up on the same day.
With times arranged, we planned the rest of our days outing…
We left home mid morning, we were heading to Lakes Entrance, a beautiful coastal fishing town, and very popular spot for tourists, particularly in the warmer months, although we love it all year round. We were hoping that the lady who sells fresh fish from the back of the boat would be there, but sadly, when we arrived, she wasn’t there. I took a walk across the footbridge to the beach, before returning to wait with Gary for our friends to arrive.
The sand and sea at Lakes Entrance
The beach at Lakes Entrance
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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.
Category:
Brunch, Entree, Light Meal
Style:
Italian
Keyword:
Balsamic Vinegar, crostini, Cucumber, Extra Virgin Olive Oil, Gluten Free Option, Tomatoes
Quantity: 4
Author: sbaskitchen
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12
thin slices of baguette cut on the diagonal
(see below for link to gluten free baguette recipe)
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extra virgin olive oil,
for drizzling
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3
ripe tomatoes
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1
small cucumber
-
1
or 2 shallots
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Salt
-
Pepper
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Sugar
-
Balsamic vinegar
for drizzling
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Basil leaves,
to garnish
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Preheat the oven to 160°C (fan)/180°C.
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Lightly brush each side of baguette with extra virgin olive oil and lay in a single layer on a baking tray.
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Bake in the oven until golden and just crisp.
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Cut the garlic clove in half and rub the cut edge over both sides of the toasted baguette.
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Drizzle a little olive oil over each slice of baguette.
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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.
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Dice the tomatoes, lightly season, and add to the shallots and cucumber. Stir to combine.
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Check seasoning and adjust if necessary.
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Place the slices of toasted baguette onto individual serving plates, or one large platter.
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Generously top each slice with the tomato mixture.
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Drizzle with a little extra virgin olive oil and balsamic vinegar.
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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
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