📝 About This Recipe
This classic Italian antipasto captures the essence of summer with vibrant, vine-ripened tomatoes and fragrant basil nestled atop perfectly charred bread. The secret lies in the contrast between the chilled, juicy tomato topping and the warm, golden crunch of the garlic-infused crostini. It is a simple yet sophisticated masterpiece that celebrates the purity of high-quality Mediterranean ingredients.
🥗 Ingredients
The Tomato Topping
- 1.5 pounds Roma or Heirloom Tomatoes (seeded and finely diced)
- 1/2 cup Fresh Basil Leaves (tightly packed, chiffonade cut)
- 1 small Shallot (minced very finely)
- 1/4 cup Extra Virgin Olive Oil (use high-quality cold-pressed oil)
- 1 tablespoon Balsamic Glaze (optional, for a touch of sweetness)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Crostini
- 1 loaf Italian Baguette or Ciabatta (sliced into 1/2 inch thick rounds)
- 2 large Garlic Cloves (peeled and halved horizontally)
- 3 tablespoons Extra Virgin Olive Oil (for brushing)
- 1/4 teaspoon Dried Oregano (optional, for the bread)
Garnish
- 2 tablespoons Parmigiano-Reggiano (freshly shaved)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by prepping the tomatoes: slice them in half, remove the watery seeds and pulp with a small spoon, and dice the flesh into 1/4-inch cubes.
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2
Place the diced tomatoes in a fine-mesh colander over a bowl and sprinkle with a half-teaspoon of salt. Let them drain for 10-15 minutes to prevent the bread from getting soggy later.
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3
While the tomatoes drain, preheat your oven to 400°F (200°C) or prepare a grill pan over medium-high heat.
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4
In a medium glass bowl, combine the drained tomatoes, minced shallots, and the 1/4 cup of high-quality extra virgin olive oil.
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5
Stack the basil leaves, roll them tightly like a cigar, and slice thin ribbons (chiffonade). Gently fold the basil into the tomato mixture.
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6
Season the mixture with freshly cracked black pepper and balsamic glaze if using. Set aside at room temperature to allow flavors to marry.
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7
Arrange the bread slices on a large baking sheet. Lightly brush both sides of each slice with olive oil and a tiny sprinkle of dried oregano.
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8
Toast the bread in the oven for 4-5 minutes per side, or until the edges are golden brown and the centers are slightly crisp but still have a bit of give.
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9
Immediately after removing the bread from the oven, take the halved garlic cloves and rub the cut side vigorously across the top surface of each warm slice. The heat will melt the garlic into the bread's texture.
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10
Just before serving, give the tomato mixture a final stir. Taste and add a final pinch of salt if necessary.
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11
Spoon a generous amount of the tomato mixture onto each toasted slice, ensuring you get some of the flavorful juices.
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12
Arrange on a serving platter and finish with a few shavings of Parmigiano-Reggiano and a tiny pinch of flaky sea salt.
💡 Chef's Tips
Always use room temperature tomatoes; cold tomatoes lack the aromatic sweetness required for this dish. Draining the tomatoes in a colander is the 'pro' secret to keeping your crostini crisp for longer. Rub the garlic while the bread is hot; it acts like a grater and absorbs the oils much more effectively than cold bread. For a spicy kick, add a pinch of red crushed pepper flakes to the tomato marinade. Avoid using a food processor for the tomatoes as it will create a mushy texture; hand-dicing is essential for the right mouthfeel.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light Rosé to complement the acidity of the tomatoes. Serve alongside a platter of Prosciutto di Parma and marinated olives for a full Italian antipasto spread. Add a dollop of fresh Burrata cheese on top for a luxurious, creamy variation. Great as a light lunch accompaniment to a bowl of Minestrone soup. Enjoy as a pre-dinner snack while the main course finishes cooking.