Tomato Crostini

recipes by Michele Forgione


• 2 lbs ripe tomatoes, cored, halved, seeded and chopped into 1-inch-thick slices

• 3 garlic cloves (2 minced, 1 halved)

• 3 tbsp extra-virgin olive oil, plus more for drizzling

• 1 tbsp red wine vinegar

• 1 loaf of ciabatta or baguette

• 1/4 cup packed fresh basil leaves, coarsely chopped

  • sea salt and freshly ground black pepper


Combine tomatoes and minced garlic in a large bowl. Season generously with salt and pepper. Add the olive oil and vinegar and toss everything together. Cover with plastic wrap or loosely with a dishtowel. Let the tomatoes marinate at room temperature for 2 to 3 hours to allow flavours to develop (stirring occasionally). Cut the bread down the middle and toast. Rub one side of the toasted bread with the remaining garlic clove (use the cut side of the garlic you’ve halved to get more flavor). Drizzle the bread with oil and cut each slice in half horizontally. Add basil to the tomato mixture and toss well. Season to taste with salt and pepper. Arrange crostini on a platter. Spoon some tomato mixture on top of each crostini.