Cherry Tomato “Naked Bruschetta” Crostini
I like to think of this as "naked bruschetta " because the cherry tomatoes are so juicy and flavorful you don’t need any other flavors, they just enhance the flavors that are already there.
- 1 pound red yellow & orange cherry tomatoes
- 4 cloves garlic, minced
- 5 tablespoons extra-virgin olive oil, plus additional for the bread
- ¼ cup chopped fresh basil
- Kosher salt, to taste
- 1 French baguette, sliced into ½”-thick slices, approximately 15 slices
Preheat the oven to broil on high.
Slice the cherry tomatoes in half and place into large bowl. Add 2 cloves of the minced garlic and stir. Coat the tomatoes with the 5 tablespoons of olive oil and basil and season with kosher salt, to taste.
In a small bowl mix the remaining garlic with about ¼ cup of olive oil. Slice the baguette into thin slices and dip the top of the bread into the mixture. Place on a baking sheet and let broil until golden brown and crispy.
To serve, top each crostini with a small scoop of the tomato mixture.