A delicious Italian recipe practically prepared: Bruschetta and Crostini recipe
1 baguette, sliced on the bias (~ 10 slices)
1 pint cherry or roma tomatoes, ¼ in. dice
½ cup basil, chiffonade or roughly chopped + garnish
3–4 garlic cloves, finely chopped
1 small shallot, finely chopped
1 Tablespoon olive oil + more for drizzling on crostini
2 Tablespoons high-quality balsamic vinegar
Salt and Pepper, to taste
1-) Pre-heat oven to 375°F. Lay out baguette slices on a baking sheet. Drizzle with olive oil (don’t drench them, dry areas are ok). Sprinkle with salt and pepper. Flip slices over and repeat.
2-) Toast in oven for 5-7 minutes, flipping halfway through. Watch carefully so they don’t burn.
3-) Meanwhile, combine the tomatoes, basil, garlic, shallot, olive oil, and balsamic in a bowl. Salt and pepper to taste.
4-) Top crostini with desired amount of bruschetta mixture (~2 tablespoons). Garnish with additional basil if desired.