When tomatoes and basil are in season, this is one of the best ways to eat them. It is easy to make and serve on its own as the main course, side dish, or as an appetizer. Of course, you can always eat it for breakfast or a snack. It is quite addicting!

 

This simple recipe accentuates the delicious flavors of homegrown tomatoes and basil. 

 

1 baguette

Olive oil for brushing the baguette and drizzling 

3 cups tomatoes, seeds removed and diced 

⅓ cup fresh basil leaves, *chiffonade cut

Salt and pepper 

 

Preheat oven to 350℉

 

Cut the baguette diagonally into ½-inch slices. Place them on a baking sheet. Brush both sides of the slices with olive oil. Bake the bread for 10 - 12 minutes, turning the slices over halfway through. They should be lightly golden brown. Let the crostini cool to room temperature. 

  

In a medium-size bowl, place the tomatoes, basil, a drizzle of olive oil, and stir. Season with salt and pepper to taste. Let the tomato mixture marinate for 15 minutes. 

 

Spoon a generous portion of the tomato mixture onto each crostini and place them on a platter. Serve immediately. 

 

You can make the crostini a day ahead and store the cooled pieces in an airtight bag or container.

 

* To chiffonade basil leaves, stack the leaves on top of each other and roll up like a cigar. Make thin slices from one end of the basil cigar to the other.

 

Just Salt It, and enjoy!