University of Wisconsin-Madison (opens in new window)

Dining At Home: Recipes & Tips

Bruschetta on Garlic Crostini

03/22/21

Bruschetta on Garlic Crostini

 Learn how to make bruschetta on a toasted garlic crostini! 

From March 26th through March 28th, pre-order a Campus Farmer's Market Take and Make bag with the ingredients to make it at home. Includes a baguette from our friends at Madison Sourdough!

Ingredients

 

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 

Bruschetta 

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 

 

Recipe 

 

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 

8. Cut your grape tomatoes in to quarters. Add to a mixing bowl 

9. De-stem the basil, stack the leaves and cut into thin ribbons (chiffonade). Add to bowl. 

10. Dice the onion and add to tomato mixture

11. Dice the fresh mozzarella into 1/4 inch pieces; add to tomato mixture. 

12. Add 1/3 cup of Kalamata olives, roughly chopped 

13. Add 1 1/2 teaspoons of kosher salt 

14. Add 1/2 teaspoon of ground black pepper 

15. Add two tablespoons of balsamic vinegar 

16. Add a 1/4 cup of extra virgin olive oil 

17. Mix to combine and allow to sit for 15 minutes 

18. Top your crostini with the tomato mixture and enjoy! 

Go to top of page