Tuesday, August 2, 2011

Tomato Crostini

This appetizer is a great way to use the abundance of fresh tomatoes popping up in your garden. I have even used a can of diced tomatoes, well drained, in place of the fresh tomatoes when they are out of season.  In the summer, I toast the bread on the grill for a hint of char and a touch of smoky flavor. If capers are new to you, please give them a try. They add a wonderful salty bite that won't overwhelm the flavor of the tomatoes.

Tomato Crostini
recipe adapted from MyRecipes

1 French baguette, sliced into ½-inch pieces
Cooking spray
2 cups chopped plum tomatoes
4 tablespoons chopped fresh basil
2 tablespoons capers
2 teaspoons balsamic vinegar
2 teaspoons olive oil
½ teaspoon sea salt
freshly ground black pepper
1 small garlic clove, finely minced
1 large garlic clove, halved

Preheat oven to 375ºF.

Combine tomatoes, basil, capers, vinegar, olive oil, salt, black pepper, and minced garlic in a small bowl; set aside.

Lightly coat both sides of bread slices with cooking spray; arrange bread slices in a single layer on a baking sheet. Bake at 375º for 4 minutes on each side or until lightly toasted.

Rub 1 side of bread slices with halved garlic; top evenly with tomato mixture.