Heirloom Tomato and Ciabatta Crostinis (for Roasted Chicken with Garlic and Verjus)
Number of Servings:
4-6Make these crostinis to server with the Roasted Chicken with Garlic and Verjus. Made with summer harvested heirloom tomatoes, these crostinis are perfect for warm weather entertaining. Or adapt it and make it year-round as a great appetizer.
INGREDIENTS
1
ciabatta or any rustic bread, cut into 1-in (2.5 cm) thick slices
1
extra-virgin olive oil for brushing ciabatta
4
ripe heirloom tomatoes, cut into 1-in (2.5 cm) dice
1/2
small red onion, sliced into fine julienne
3
clv
(about 2-3) garlic cloves, coarsely chopped
1
juice of 1 lemon
1/4
cup (60 ml)
extra virgin olive oil
3
tbsp (50 ml)
good quality balsamic vinegar
2
tsp (10 ml)
grainy Dijon mustard
15
(about 10-15) basil leaves, coarsely chopped
1
salt and pepper
DIRECTIONS
- Lightly brush both sides of ciabatta slices with olive oil and place on a cookie sheet or oven rack and broil until toasted, turning over to brown evenly on both sides.
- In a large mixing bowl, add tomatoes and onions. Whisk together the garlic, lemon juice, olive oil, vinegar, mustard, and basil. Toss tomatoes with vinaigrette and divide over the grilled ciabatta toasts.
