Cherry Tomato “Naked bruschetta” Crostini
I like to think of this as "naked bruschetta " because the cherry tomatoes are so juicy and flavorful you don’t need any other flavors, they just enhance the flavors that are already there. This appetizer is perfect for summer when you can find cherry tomatoes fresh at the farmer’s market if possible or perhaps even grown in your own backyard.
10 ounces red, yellow & orange cherry tomatoes
4 cloves garlic, minced
5 tablespoons extra-virgin olive oil, plus extra for the bread
¼ cup chopped basil
Kosher salt, to taste
1 French baguette, sliced into ½”-thick slices, approximately 15 slices
Preheat the oven to broil on high.
Slice the cherry tomatoes in half and place into large bowl. Add 2 cloves of the minced garlic and stir. Coat the tomatoes with the 5 tablespoons of olive oil and basil and season with kosher salt, to taste.
In a small bowl mix the remaining garlic with about ¼ cup of olive oil. Slice the baguette into thin slices and dip the top of the bread into the mixture. Place on a baking sheet and let broil until golden brown and crispy.
To serve: Top each crostini with a small scoop of the tomato mixture.