Burst Tomato Crostini

Burst Tomato Crostini is a simple yet flavorful appetizer made with sweet, blistered cherry tomatoes, fresh basil, and crumbled Bella Capra Goat Feta—all layered over buttery toasted baguette and finished with a tangy balsamic reduction. It’s an easy way to enjoy peak-season tomatoes in a dish that feels both rustic and refined.

Ingredients

1 small baguette
4 to 6 tablespoons Graziers Salted Butter, softened
1 tablespoon Olive oil
1 lb mixed cherry or grape tomatoes
1 tablespoon minced garlic
3 tablespoons julienned basil, plus extra for topping
1/4 teaspoon sea salt
¼ teaspoon black pepper
1 oz Bella Capra Goat Feta, crumbled
½ cup Balsamic Vinegar

Directions

Preheat oven broiler. Slice the baguette into ½” slices. Spread a teaspoon of butter over one side and place on a baking tray. Repeat with remaining slices.
Place the tray under the broiler and toast the pieces of bread, 30 to 60 seconds. Keep an eye on the bread, making sure not to burn.
Heat a large skillet, with lid, over medium-low heat. Add the olive oil to the skillet followed by the cherry tomatoes. Stir to coat the tomatoes, cover,and let cook for 6 to 7 minutes, until tomatoes start to burst.
Stir in the garlic and cook for another 2 to 3 minutes until garlic is fragrant and tomatoes have released their juices. Remove from heat and stir in the basil, salt, and pepper.
In a small pot, heat balsamic vinegar over medium heat for 8 to 12 minutes until the balsamic vinegar has reduced by half. Remove from heat and let cool slightly.
Assemble the crostini by spooning tomatoes over the toasted bread and sprinkle with feta, extra basil, and finish with a drizzle of the balsamic reduction.

Burst Tomato Crostini

Serves: 6 - 8

Print Recipe

Ingredients

Directions

Preheat oven broiler. Slice the baguette into ½” slices. Spread a teaspoon of butter over one side and place on a baking tray. Repeat with remaining slices.
Place the tray under the broiler and toast the pieces of bread, 30 to 60 seconds. Keep an eye on the bread, making sure not to burn.
Heat a large skillet, with lid, over medium-low heat. Add the olive oil to the skillet followed by the cherry tomatoes. Stir to coat the tomatoes, cover,and let cook for 6 to 7 minutes, until tomatoes start to burst.
Stir in the garlic and cook for another 2 to 3 minutes until garlic is fragrant and tomatoes have released their juices. Remove from heat and stir in the basil, salt, and pepper.
In a small pot, heat balsamic vinegar over medium heat for 8 to 12 minutes until the balsamic vinegar has reduced by half. Remove from heat and let cool slightly.
Assemble the crostini by spooning tomatoes over the toasted bread and sprinkle with feta, extra basil, and finish with a drizzle of the balsamic reduction.