Charred Tomato, Pepper, and Onion Crostini

This elegant side was designed for indoor cooking, but if you can char the vegetables and brown the bread on a grill, all the better.


3 small tomatoes, halved and seeded (2 cups)
1 small onion, quartered
1 medium or 2 small bell peppers, halved lengthwise and seeded
6 cloves garlic, peeled
2 Tbs. olive oil, plus extra for brushing bread slices
6 large slices ciabatta bread
6 Tbs. shredded basil leaves for garnish


  1. Set oven racks to middle and lower positions. Preheat oven broiler to high. Line 2 baking sheets with parchment paper.
  2. Arrange tomatoes, onion, bell peppers, and garlic cloves on one prepared baking sheet. Drizzle with 2 Tbs. olive oil, and toss to coat. Turn vegetables cut-side down, tucking garlic under tomatoes to prevent burning. Place on middle oven rack. Broil 8 to 10 minutes, or until tomato skins are charred, stirring once. Pulse vegetables in  food processor until coarsely chopped.
  3. Arrange bread slices on second parchment-lined baking sheet. Broil on lower rack 2 minutes, or until lightly golden. Flip bread and broil 2 minutes more.
  4. Brush bread slices with olive oil. Spread each slice with ¼ cup tomato mixture, and sprinkle with 1 Tbs. basil.

Nutrition Information:

Unit (Serving Size):
serves 6
5 g
Total Fat:
11 g
Saturated Fat:
1 g
27 g
0 mg
246 mg
4 g
4 g
per crostini

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