| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 20 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 12 servings |
Ingredients
- 4 tablespoons olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 whole baguette or crusty loaf
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 whole fresh basil leaves, plus more as needed, chiffonade
- Salt and freshly ground black pepper
- 1 stick butter
Instructions
- In a small skillet, heat the oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour the garlic and oil into a mixing bowl and allow to cool slightly.
- Add the red and yellow tomatoes, balsamic and basil to the bowl. Sprinkle with salt and pepper. Toss to combine, and then taste and add more basil if needed, and more salt if needed (don’t over salt, though!) Cover and refrigerate for an hour or two if you have the time.
- Cut the baguette into diagonal slices to allow for the most surface area possible. Melt 4 tablespoons of the butter in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook until golden brown on both sides. Repeat with the remaining 4 tablespoons butter and the other half of the bread.
- To serve, give the tomato mixture a final stir, and then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 206 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 20 mg |
| Sodium | 231 mg |
Reviews
Delish and easy. The only problem is stop eating them
Just delicious! And so easy as well. Thanks Ree!
This was a yummy, pretty, easy to make recipe that was a hit with my guests! I used two packages of multi-colored cherry tomatoes and it looked so nice.
This recipe has been made for my family many times and is often requested if I’m the one bringing an appetizer. I too tweak it a bit as I do it in the food processor and pulse until tomatoes are chopped and all ingredients incorporated. I always make the day ahead and before serving drain liquid and spoon onto small bruschetta like crackers. It’s easy and travels well.
I love Ree’s recipe however I tweaked it just a bit. Before adding the tomato mixture I add a thinly sliced layer of fresh mozzarella just enough to cover the bread. On top of the tomato mixture I add crumbled feta cheese for an extra tasty tang. Also, instead of using balsamic vinegar I generously drizzle on a bottled balsamic reduction glaze over the whole thing. My family and friends love it! So yummy!!
I add fresh mozzarella to kick it up
Tomato mixture is good however, the bread: traditionally you brush w olive oil and rub garlic then grill it. If you want to be extra fancy sprinkle a little Parmesan while it’s still warm. Cool the crostini then serve w the tomatoes. I also add a little bit of chopped red onlion to the tomato, garlic, basil and balsamic mix.
This has become my “go to” appetizer! It’s always a big hit with everyone. I choose to use 4, instead of the 5, cloves of garlic recommended. This recipe is super easy to make! Thanks Ree!
My whole family just went crazy over this!! It’s definitely a keeper. I sliced my tomatoes in quarters. Halves were a little big to fit on the baguette slices. I served the tomato mixture in a bowl with the toasted baguettes on the side so everyone could build their own and nothing got soggy. So easy and delish!
My whole family just went crazy over this!! It’s definitely a keeper. I sliced my tomatoes in quarters. Halves were a little big to fit on the baguette slices. I served the tomato mixture in a bowl with the toasted baguettes on the side so everyone could build their own and nothing got soggy. So easy and delish!