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Tomato-Basil Crostini

Prep: 15 minutes plus standing • Broil: 1 minute • Serves: 12


1 pound Roma tomatoes, chopped (about 2 cups)
2 garlic cloves, minced
1/2 cup loosely packed fresh basil leaves, chopped, plus additional leaves for garnish
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons extra virgin olive oil, divided
1 loaf (16 ounces) Schnucks large French bread
1/2 cup freshly shredded Parmigiano- Reggiano cheese

1. In medium bowl, combine tomatoes, garlic, basil, salt, pepper and 1 tablespoon oil. Let stand at room temperature 30 minutes. Makes about 2 cups.

2. Place oven rack about 4 inches from source of broiler heat. Preheat broiler. Cut bread lengthwise in half; brush cut sides of bread with remaining 2 tablespoons oil. Cut each half crosswise into 6 equal pieces. Place bread in single layer on rimmed baking pan. Broil 1 minute or until lightly toasted.

3. To serve, spoon tomato mixture onto each piece of bread. Sprinkle with cheese and garnish with basil leaves.


Each serving: about 157 calories, 6 g total fat(1 g saturated), 2 mg cholesterol, 379 mg sodium, 22 g carbohydrate, 2 g fiber, 5 g protein

Cook’s Wisdom

Tomato mixture can be prepared and refrigerated up to 4 hours in advance. Let stand at room temperature 30 minutes before serving.

*(Click here or Download the pdf for the companion article)