Dried Tomato Crostini

These crostini layer two forms of tomato on toasted baguette for a deeper, more complex flavor than standard bruschetta. Sun-dried tomatoes rehydrated in boiling water and balsamic vinegar get sliced into strips and mixed with fresh chopped tomato, red onion, olives, capers, garlic, and parsley for a topping that’s concentrated and bright at the same time.

The rehydrating step does double duty. The boiling water softens the leathery dried tomatoes, while the balsamic vinegar infuses them with tangy sweetness as they plump up. Fifteen to twenty minutes is all it takes, and the resulting strips have a chewy, intense flavor that fresh tomatoes alone can’t deliver.

Toasting the baguette slices in the oven rather than under a broiler gives you more control. Three to five minutes per side produces an evenly golden, crispy base that’s sturdy enough to hold the wet topping without going soggy immediately.

Spoon the topping on just before serving. Assembled crostini that sit around turn into limp, wet bread.

Kitchen Tips

• Use dry-packed sun-dried tomatoes, not oil-packed. The rehydrating step in vinegar and water adds more flavor than oil-packed versions already carry.
• Drain and discard the soaking liquid. It’s too concentrated and salty to use.
• The topping can be made hours ahead and refrigerated. Just bring it to room temperature before spooning onto the freshly toasted bread.
• For the melted cheese option, use a broiler for the last 3 to 5 minutes and watch closely. Cheese goes from melted to burnt fast.

Variations

• Goat cheese base: Spread a thin layer of goat cheese on the toasted bread before adding the tomato mixture for a creamy contrast.
• Prosciutto addition: Lay a small piece of prosciutto on each crostini before topping with the tomato mixture.
• Arugula garnish: Top each crostini with a small leaf of peppery arugula for freshness and color.