Ingredients
for 12 servings
Crostini
- 1 multi-grain baguette
- ¼ cup olive oil (60 mL)
Tomato Topping
- ½ medium red tomato
- ½ medium yellow tomato
- 1 tablespoon olive oil
- freshly ground black pepper, to taste
- 1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
- 1 tablespoon freshly grated parmesan cheese
- ½ teaspoon flaky sea salt
Nutrition Info
- Calories 120
- Fat 6g
- Carbs 13g
- Fiber 0g
- Sugar 1g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Make the crostini: Turn the oven to broil on high.
- Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
- Broil on each side for 2–5 minutes, until golden brown, watching closely to make sure the bread doesn’t burn. Remove from the oven and let cool.
- Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5–10 minutes.
- Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
- Enjoy!
Ingredients
for 12 servings
Crostini
- 1 multi-grain baguette
- ¼ cup olive oil (60 mL)
Tomato Topping
- ½ medium red tomato
- ½ medium yellow tomato
- 1 tablespoon olive oil
- freshly ground black pepper, to taste
- 1 tablespoon fresh basil, plus 8 small whole leaves, for garnish
- 1 tablespoon freshly grated parmesan cheese
- ½ teaspoon flaky sea salt
Nutrition Info
- Calories 120
- Fat 6g
- Carbs 13g
- Fiber 0g
- Sugar 1g
- Protein 3g
Estimated values based on one serving size.
Preparation
- Make the crostini: Turn the oven to broil on high.
- Trim off the ends of the multi-grain bread, then slice crosswise into 12 even pieces. Arrange the bread slices on a baking sheet in a single layer and brush on both sides with the olive oil.
- Broil on each side for 2–5 minutes, until golden brown, watching closely to make sure the bread doesn’t burn. Remove from the oven and let cool.
- Make the heirloom tomato topping: Finely dice the red and yellow tomatoes and place in a medium bowl. Add the olive oil, pepper, and sliced basil. Mix well. Let sit for 5–10 minutes.
- Spoon the tomato mixture onto 4 of the crostini, then garnish with the Parmesan cheese, flaky sea salt, more pepper, and the whole basil leaves.
- Enjoy!
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