Ingredients:

  • 1 large French Baguette (approx. 10 oz)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 large clove of Garlic, peeled and halved
  • 1.5 lbs Roma Tomatoes, seeded and finely diced
  • 1/4 cup Fresh Basil leaves, chiffonade
  • 2 tbsp Balsamic Glaze
  • 1/2 tsp Flaky Sea Salt
  • 1/4 tsp Freshly cracked Black Pepper

Instructions:

  1. Slice the French baguette into 1/2 inch thick rounds using a serrated knife. Use a heart-shaped cookie cutter to press through the center of each round to create heart shapes.
  2. Place the heart-shaped bread on a large baking sheet and brush both sides lightly with the extra virgin olive oil.
  3. Prepare the tomatoes by seeding and dicing them. Place the diced tomatoes in a fine-mesh strainer and toss with 1/2 tsp of flaky sea salt; let sit for 10 minutes to drain excess moisture.
  4. Preheat oven to 400°F (200°C). Bake the bread hearts for 8-10 minutes until edges are golden and crispy.
  5. Immediately after removing from the oven, rub the halved garlic clove directly onto the surface of the hot toasted bread.
  6. In a bowl, combine the drained tomatoes, 1/4 cup basil chiffonade, and 1/4 tsp black pepper. Stir gently to combine.
  7. Spoon the tomato mixture onto the garlic-rubbed crostini hearts and drizzle with 2 tbsp balsamic glaze; serve immediately.