Tomato Crostini: easy appetizer idea using fresh tomatoes, basil, and garlic-flavored baguette slices. French recipe via

Tomato Crostini

Fresh, diced tomatoes piled on top of garlic-flavored, toasted baguette slices with a grind of sea salt and fresh basil. 

Course Appetizer
Cuisine French
Prep Time 15 minutes
Total Time 15 minutes
Servings 12


  • 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


  1. 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. 

  2. 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. 

Recipe Notes

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.