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Bruschetta on Garlic Crostini

Posted: 03/22/21

Bruschetta on Garlic Crostini

Learn how to make bruschetta on a toasted garlic crostini! 



  • 1 baguette, cut diagonally into slices 
  • 3 cloves garlic, thinly sliced 
  • 1/2 cup extra virgin olive oil 
  • 1/2 teaspoon crushed red pepper flakes 


  • 1 cup, grape tomatoes, quartered 
  • Bunch fresh basil, cut into thin ribbons
  • 1/2 red onion, diced 
  • 3 slices of fresh mozzarella, diced 
  • 1/3 cup Kalamata olives, roughly chopped 
  • 1 -1/2 teaspoon kosher salt 
  • 1/2 teaspoon ground black pepper 
  • 2 tablespoons balsamic vinegar 
  • 1/4 cup extra virgin olive oil 


 For the Crostini 

1. Thinly slice 3 large cloves of garlic and add to a medium sized skillet 
2. Add 1/2 cup of extra virgin olive oil and 1/2 teaspoon of crushed red pepper flakes 
3. Cook over medium heat until very fragrant - about 5 minutes
4. Slice your baguette on the diagonal to create the crostini 
5. Brush the crostini with the garlic and oil mixture 
7. Bake at 350 degrees for 6 to 8 minutes or until lightly brown. Set aside to cool 

For the Bruschetta 

  1. Cut your grape tomatoes in to quarters. Add to a mixing bowl 
  2. De-stem the basil, stack the leaves and cut into thin ribbons (chiffonade). Add to bowl. 
  3. Dice the onion and add to tomato mixture
  4. Dice the fresh mozzarella into 1/4 inch pieces; add to tomato mixture. 
  5. Add 1/3 cup of Kalamata olives, roughly chopped 
  6. Add 1 1/2 teaspoons of kosher salt 
  7. Add 1/2 teaspoon of ground black pepper 
  8. Add two tablespoons of balsamic vinegar 
  9. Add a 1/4 cup of extra virgin olive oil 
  10. Mix to combine and allow to sit for 15 minutes 
  11. Top your crostini with the tomato mixture and enjoy! 

Campus Farmer's Market Bruschetta from WU Dining on Vimeo.

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