Ingredients :
- 1 baguette sliced on the bias into 1/4-inch slices
- 1/4 cup olive oil
- 2 cloves garlic peeled
- 2 medium tomatoes cored, seeded and diced
- Salt and freshly ground black pepper
- 1/4 cup fresh basil leaves chiffonade
- 2 cloves garlic minced
- 1/4 cup olive oil
Directions :
- Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
- Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes. Once cool, gently rub one side of each crostini with the peeled garlic.
- In a medium bowl, add tomatoes. Sprinkle with salt and allow to sit for 10 minutes. Drain tomatoes, stir in basil and garlic. Drizzle with ¼ cup olive oil and season to taste with salt and freshly ground black pepper.
- Refrigerate to allow flavors to meld. Serve crostini topped with tomato mixture, or serve a bowl of tomato mixture separately on a platter with crostini.
