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 ΒΌ 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.
