In August, I can hardly keep up with the bounty of tomatoes my garden produces; as a result, they become part of almost every meal in one way or another. Crostini are one of my favorite appetizers or side dishes in summer. The concept is simple: slice bread, spread cheese, top with tomatoes. You can use any kind of soft cheese (or no cheese at all), though I prefer goat or blue cheese. The following recipe is a base from which numerous crostini adaptations can be enjoyed.
Ingredients:
- 1 baguette sliced diagonally, toasted
- 8 ounces of cheese, softened
- 2 – 4 teaspoons of chopped garlic (optional)
- 2 tablespoons red wine vinegar
- 1/3 cup extra virgin olive oil
- 2 pounds ripe cherry or heirloom tomatoes, chopped
- 4 tablespoons fresh basil leaves, julienned or chopped
- 2 tablespoons pine nuts, toasted
- Salt and fresh black pepper to taste
Directions:
- Combine the garlic and vinegar in a mixing bowl. Whisk in extra virgin olive oil. Add the tomatoes, stirring gently and let sit for about 10 minutes. Stir in basil leaves, and salt and pepper to taste.
- To assemble the crostini, spread each toasted bread slice with the softened cheese. Spoon the tomatoes on top and scatter with toasted pine nuts. Enjoy the fresh garden flavors.
