Heirloom Tomato and Fresh Basil Crostini

It’s the height of summer tomatoes and I bought some wonderful heirloom tomatoes at Joe’s garden to make the simple but delicious tomato and fresh basil crostini appetizer.  I like to de-seed the tomatoes and dice them, and just add salt, pepper, olive oil, garlic, and then gently mix in fresh chopped basil.  I thinly slice a baguette and use a pastry brush to lightly brush olive oil on one side, sprinkle some salt over and bake on a baking tray at 350 for 8-10 minutes or until lightly browned.  Then I take a garlic clove and rub it over each crostini.  You can make them the day before, but the tomatoes are best made several hours before you serve.  If you have leftover, you can toss it with some hot pasta and crumble the crostini over the top for a quick dinner.  Click here for the recipe….