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Tomato Basil Lakefront Crostini

Posted by in Recipes on Sep 12, 2012 . .


2 medium tomatoes, seeded and quarter-inch diced.
2 shallots, finely chopped
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 tbsp Olive Cart California Arbequina Olive Oil or other Olive Cart Origin Oil
1 tablespoon Olive Cart Holiday Fig Balsamic Vinegar Or Olive Cart South Haven 25 year aged Balsamic Vinegar
salt and freshly ground black pepper.


1 baguette or long French loaf of bread
4 large cloves garlic, minced
3 additional tbsp Olive Cart Basil Leaf Oil
1 cup coarsely grated Parmesan cheese

1. Pre-heat oven to 350 degrees. In a bowl, combine the diced tomatoes shallots, basil, oregano, olive oil, and balsamic vinegar. Add salt and black pepper to taste. Set aside in the refrigerator.
2. Cut bread into 1/4 inch slices, and place on baking sheet. In a small bowl combine garlic and olive oil. Brush both sides of the bread with the garlic-oil mixture. Bake until golden brown on both sides. Approx. 6 min. per side.
3. When ready to serve, place approximately 1 tablespoon of the tomato mixture on top of each slice of bread. Sprinkle a small amount cheese on top of each Crostini, and serve.


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