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Made with vine-ripe tomatoes and fresh basil, these tomato crostini are an absolute delight any summer day. Paired with a delicious glass of Clos du Bois wine, these tomato crostini are my go-to entertaining food.
I’m a big fan of entertaining, if that isn’t already apparent from the recipes I share here on the blog. But for me, entertaining is best when it’s simple and uncomplicated. These tomato crostini are exactly that.
I make these tomato crostini using ripe, summer tomatoes that are juicy, yet still slightly firm, and bursting with flavor.
Just a quick note: When shopping for tomatoes, always look beyond their color. A key indicator of a ripe tomato is a fragrance that permeates the air around it.
The tomatoes are diced and piled on top of toasted baguette slices that have been drizzled with olive oil and rubbed with a clove of garlic. The finishing touch is a grind of sea salt and freshly ground pepper, along with a few ribbons of fresh basil.
The tomato crostini are so simple to put together, but the flavors are intoxicating together. They are just so, so yummy.
I love serving them with a glass of Clos du Bois Chardonnay and Close du Bois Cabarnet Sauvignon. Clos du Bois has created brand new, beautiful packaging for their wine that just adds elegance to the table alongside these crostini.
Plus, the wine tastes fabulous! I chill the Clos du Bois Chardonnay beforehand, so it’s nice and cool for guests when they arrive. While I love a good chardonnay for summertime entertaining, I also include the Clos du Bois Cabernet Sauvignon so that my guests always have the option to choose white or red. Both wines pair beautifully with these tomato crostini.
If you wanted, you could also add fresh mozzarella to these tomato crostini, but I prefer keeping the crostini light like they are. The crostini paired with the Clos du Bois wine make for a great appetizer for guests without getting them too full for dinner.
If you want to get some more ideas on Clos du Bois wine pairings, make sure to check out their Instagram account.
- 2 large tomatoes, diced
- 12 thin slices of baguette, preferably a larger baguette/loaf that's 3" wide (see note)
- 2 large cloves garlic
- olive oil
- fresh basil leaves, chiffonade (see note)
- sea salt
- freshly ground pepper
- Toast your baguette slices with a toaster or your oven. Drizzle olive oil over all of your baguette slices. Cut a sliver off of each clove of garlic, and use this newly created flat side of the clove to rub against the oiled bread. A little rub is all you need.
- Pile some of the diced tomato onto each crostini. Grind a little pinch of sea salt over each, along with a little pinch of pepper. Garnish with a few strands of basil.
If you're using a skinnier baguette, you'll just end up with more crostini. To chiffonade, simply pile your basil leaves on top of each other, then roll them together into a tight wrap. Cut slices into the roll of basil so that you end up with basil strands.