Vermont Castings

Crostini with Fresh Tomatoes, Basil, and Garlic

A perfectly grilled crostini topped with tomatoes, garlic, and basil.

Prep Time
Easy to do
Cook Time
Crostini with Fresh Tomatoes, Basil, and Garlic



    1. Preheat grill to medium.
    2. Cut the tomatoes in half crosswise and squeeze out the seeds. Cut out and discard the stem ends. Dice the tomatoes and place in a bowl. Chop the basil or roll up the leaves and cut chiffonade-style into paper-thin shreds. Add the basil to the bowl along with the capers and toss to combine. In another bowl, whisk together the olive oil, lemon juice, garlic, and salt. Drizzle over the tomato mixture and toss to combine. Set aside at room temperature until ready to serve.
    3. Cut the baguette into 1/2" (1.3 cm) slices. Arrange the bread on the grill rack in a single layer. Grill for 1 to 2 minutes per side until the bread is lightly browned and crisp on the outside but still soft and chewy on the inside, creating perfect crostini. Set aside.
    4. Place a spoonful of the tomato mixture on top of each slice of crostini and serve on a platter or allow your guests to serve themselves, mounding the tomato mixture onto single slices of crostini. Vermont Castings Modern Grilling © 2007 Quarry Books

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