Tomato, Basil, Balsamic & Cheese Crostinos

April 26th, 2014 in recipes

I don’t know if these really are crostinos because I like them untoasted. So what would you call it? Let me know and I’ll change the name, but for now…

Tomato, Basil, Balsamic & Cheese Crostinos

I had these at my book club and came home to copy them right away. This is an easy go to recipe that will impress wherever you bring it to. Don’t you love recipes where everyone asks you how to make them? And that you can bring them to everything? That always turn out? This is it.

Tomato, Basil, Balsamic & Cheese Crostinies


One baguette (sliced, not toasted)

One container of Garlic and Herb, President Rondele Gourmet Spreadable Cheese (if you can’t find this one–although it is a pretty common one–ask someone at the deli what they would suggest you put in place of it)

Basil, julienned

One container of Small Tomatoes (with flavor! buy some heirloom ones or pick some up at a farmers market)

1/3 c of Balsamic vinegar

1 T. Sugar

1 tsp. Salt


1. Slice the baguette and “butter” on a layer of the cheese.

2. Slice the tomatoes and toss with salt and basil.

3. Reduce the balsamic vinegar by heating it on the stove. Add in the sugar and whisk it on a low boil. When it covers the back of the spoon, it is ready to go. Now drizzle it over the cheesed crostinos.

4. Then top the crostinos with the salted and basiled tomatoes.


Tomato, Basil, Balsamic & Cheese Crostini Tomato, Basil, Balsamic & Cheese Crostino


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