Tomato Balsamic Crostini


4 Roma tomatoes, medium dice

1/2 cup onion, small dice

2 T capers

2 cloves garlic, minced

1 c. grated parmesan cheese, divided in half

1/2 c. minced parsley, divided in half

1/2 c. extra virgin olive oil

1/2 c. Balsamic Vinegar

Salt & Pepper to taste

2 tsp. Worcestershire Sauce

Extra Virgin Olive Oil for toasting crostini

24– 1/2 inch slices of French Baguette


Combine tomatoes, onions, garlic, capers, 1/4 c. parmesan, 1/4 c. parsley, vinegar, olive oil, Worcestershire Sauce, and Balsamic Vinegar. Season with salt and pepper to taste.  Let marinate for one hour. 

Drizzle bread rounds with olive oil and place on sheet pans.  Broil until golden brown.

Top each round with tomato/Balsamic Vinegar mixture.  Sprinkle with additional cheese and parsley.  Broil until cheese melts and topping is warmed.  Serve immediately.

Makes 24 individual appetizers.

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