Easy Baked Bruschetta
Yield: about 18 peices
Crisp crostini are topped with a short list of pantry staples and then broiled for an appetizer that’s easy but impressive.   


  • 1 French baguette or other long, thin loaf, cut into ½-inch slices*
  • 3 tablespoons extra-virgin olive oil, divided use
  • 1 (14.5-ounce) can petite diced tomatoes, well drained
  • 1 tablespoon (15ml) balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tablespoons snipped fresh basil (plus extra for garnish, if desired)
  • ¼ teaspoon kosher salt and a few grinds of the pepper mill
  • Grated Parmesan cheese (about ¼ cup)

Instructions for the Crostini

  1. Preheat the oven to 400℉. Place bread slices on a baking sheet. Brush tops with 2 tablespoons of the olive oil. (You may have leftover oil, and if using a demi baguette – see notes – you will need half that amount.) Bake for 10-12 minutes or until crisp and lightly golden on top.

    Helpful hint: You don’t want the edges too brown at this point, as they are going back in the oven.

    Make-ahead tip: Once cooled, the crostini may be stored in an airtight container at room temperature for up to a week.

Instructions for the Bruschetta

  1. In a small bowl, combine the well-drained tomatoes, remaining 1 tablespoon olive oil, balsamic vinegar, garlic, basil, salt, and pepper.

    Make-ahead tip: At this point, you may cover and refrigerate this mixture for up to a day.
    When ready to serve, allow the tomato mixture to sit at room temperature for 20 minutes or so if cold from the refrigerator.

    Preheat the broiler and top the bread slices with a spoonful of the tomato mixture. Sprinkle liberally with Parmesan cheese (it will look like less once broiled) and broil until the Parmesan is golden, about 2 minutes, give or take depending on oven and watching very closely so as not to burn. Serve immediately.

    For a no-bake variation, I sometimes spread the crostini with softened goat cheese and then top with a spoonful of the tomato mixture.


* There will be enough tomato mixture to top about 18 pieces of crostini, so you will have leftover (which are great for snacking) if starting with a full loaf. Alternatively, a demi baguette, which is half the length of a traditional baguette, may be used. When slicing the baguette, a bread knife or serrated knife will make nice, clean cuts.

For an extra hint of garlic flavor, slice a peeled garlic clove in half and rub the cut side over the sliced bread before brushing with olive oil. If making extra crostini for snacking, you may also wish to sprinkle the tops lightly with kosher or sea salt after brushing with the oil.

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