Tomatoes are a food that can be pretty polarizing. Some people seem to love and others not so much. No matter where you fall on the tomato argument, these Balsamic Tomato Crostinis will satisfy you. Cooking these tomatoes in butter sweetens them up and caramelizes them all at the same time. Tossed in balsamic and the garlic, and oh boy do you have a crowd pleaser.
We love to serve these as an appetizer when we have company over or as a delicious snack with a glass of wine. It’s pretty common for us to get home from work and whip up a batch while we unwind. The fresh basil on top ties all of the flavours together so nicely and adds a little something extra. And if basil isn’t your jam, no worries! Leave it off and we promise these will still be delicious.
Bon Appetit friends!
Balsamic Tomato Crostini
- 1 package Cherry Tomatoes
- 2 tbsp Vegan Butter or margarine (we use vegan Becel)
- 1 French Baguette
- 2 tbsp Olive Oil
- 1 tsp Salt
- 2 tbsp Balsamic Vinegar
- 2 cloves Garlic Crushed
- Mozzarella Cheese We use Earth Island
- Fresh Basil For Serving
Preheat oven to 425F.
In a medium-sized skillet over medium heat add the butter and allow to melt.
Add in the cherry tomatoes and saute for 10-15 minutes until they soft and have broken down. Use a spatula to break them apart slightly.
Add the balsamic and garlic to the pan and saute for 2 additional minutes, until the garlic becomes fragrant and the tomatoes are coated in balsamic.
Meanwhile, slice the bread into ½ inch thick, crostini size pieces and place on a lined baking sheet. Lay out the bread so no pieces are overlapping.
Brush each piece of crostini with olive oil on both sides and sprinkle with a little bit of salt. Only use enough oil so you can see it on the bread, you don’t want them to be to wet.
Place in the oven and cook for 5 minutes until the bread starts to crisp up slightly but is not crispy. Remove from oven.
Scoop some of the cherry mixture onto the crostini and sprinkle with a pinch of mozzarella. Place back in the oven for 5-10 additional minutes until the bread is crispy and the mozzarella melts slightly. Keep a close eye to ensure you don’t burn the bread.
Sprinkle each piece with some fresh chopped basil.
Serve and enjoy!