I hear that Labor Day is unofficially the end of summer. Technically, we still have 16 more days until Fall, so let’s stay positive here. I don’t think anyone has told my tomato plants a thing about this because they are turning out beautiful, ripe tomatoes like crazy! (I’m not complaining, I’m thrilled!). If you’re lucky like me, you are probably trying to find a way to use up all your end-of-summer tomatoes.
These crostini has been one of my favorite picnic recipes this summer. They are easy and pretty quick, but still tasty enough to seem like a treat, especially if you are using home grown or farmer’s market tomatoes. The smokey grill flavor makes the crostini extra-special, so I would recommend grilling if you can – but I did include the how-to for preparing the crostini in the oven.
Now go enjoy the last of the summer produce and weather!
Grilled Crostini with Fresh Chèvre, Tomatoes, and Basil
1/2 crusty baguette
Fresh Chèvre goat cheese (I like Sierra Nevada or Alcea Rosea from Vivant)
Fresh Basil, larger leaves torn
2 medium-sized tomatoes
Slice baguette into thin slices (about 1/2 an inch) and brush both sides with olive oil. Sprinkle with salt, and grill over medium heat until nice and toasty.*
While baguette slices cool, take out goat cheese and let it come to room temperature. Slice tomatoes into thin rounds, and cut each round in half. Spread each crostini with desired amount of cheese, top with basil and then tomato.
Although I didn’t for this particular recipe, these would be great topped with crushed black pepper or a balsamic reduction.
*If you don’t want to get the grill going, you can also toast the crostini in the oven. Heat the oven to Broil, and prepare the crostini the same way. Arrange in single layer on baking sheet and broil for about 5 minutes (keep a close eye on them). Turn over crostini, and broil for another five minutes until each side is golden brown.