Tomato Bruschetta Crostini
Our fresh tomato crostini with Alouette garlic and herb cheese is the perfect appetizer for a wine and cheese night or summer party!
Equipment
Ingredients
Crostini
- 1 fresh baguette sliced into 36 half-inch rounds
- ½ to ¾ cup extra virgin olive oil
- 1 teaspoon minced garlic
- 1 pinch sea salt
Bruschetta
- 2 roma tomatoes diced
- ¼ medium onion diced
- 1 teaspoon minced garlic
- 1 teaspoon extra virgin olive oil
- Sea salt to taste
Other toppings
- 6.5 ounces garlic & herb spreadable cheese
Instructions
- Preheat the oven to 350 degrees and line a large baking sheet with foil.
- Start by preparing the crostini. Fill a shallow dish with about a quarter inch of olive oil, then stir in minced garlic and sea salt to combine. Working in batches, place the baguette slices in the olive oil and gently press down to let them soak. Flip and press down gently again, then transfer crostini to the prepared baking sheet.
- Bake crostini for 6 minutes or until bottoms are slightly crisped. Then flip each crostini over and bake for another 6 minutes, or until bottoms are lightly toasted.
- Next, prepare the bruschetta. Combine diced tomatoes, onion, garlic, and olive oil in a medium bowl. Stir well to combine, then season with sea salt to taste. Set aside.
- To plate this appetizer, spread about 1 teaspoon of garlic & herb cheese onto each crostini. Top crostini with a spoonful of fresh bruschetta and serve immediately.
Notes
Tomatoes: We prefer roma tomatoes (also known as plum tomatoes) for our topping thanks to their low moisture content so they don’t make the crostini soggy. But you can experiment with other varieties, or use store bought tomato bruschetta instead of making your own.
Onion: Yellow or white onion both work well for this recipe. We tend to use whatever we already have at home.
Olive oil: Depending on how dense your bread is, the amount of olive oil needed for coating the crostini will vary. Work in batches and keep refilling the dish with about a quarter inch of oil as needed - you only need enough to lightly coat both sides of the crostini in a thin layer of oil.
Assembly: Once you assemble the crostini, they may get soggy if they sit too long. So if you're planning on making this for a party, we recommend setting out a build-your-own appetizer station with the crostini, a tub of Alouette cheese, and bruschetta in an assembly line!
Nutrition
Calories: 64kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 72mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 0.5g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.3mg
